Things to know About Chawanmushi Recipe.
Japanese Traditional Steamed Egg Custard from Kyoto – Chawanmushi is a custard soup with its name means steamed in a teacup. The soup is served using a small cup that is part of a delicious meal or appetizer. This custard is made of an egg mixture. It is very flavorful because it is mixed with different kinds of ingredients like the famous dashi or Japanese stock, mushroom, soy sauce, tofu, Ginko, nut, and steamed shrimp.
Food historians believe that this custard soup originates from Kyoto or Osaka during the Kansei period and spread to Edo and Nagasaki. Also, this soup can be served hot or cold and top with some carrots, parsley, and other types of seafood.
Since it is impossible to eat the dish using a chopstick, it is one of the few traditional Japanese dishes eaten using a spoon.
Authentic Recipe of Chawanmushi. Japanese Traditional Steamed Egg Custard from Kyoto
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 pcs Dried Shiitake Mushroom
- 3 tbsp (3 tbsp) Water For rehydrating the mushroom
- 1 pc Chicken Thighs (top part of the chicken leg) Boneless
- 1 tbsp (1.01 tbsp) Sake
- 1 pc Carrot Medium, thick round slice
- 6 pcs Roasted Ginkgo Nut
- 30 grams (1.06 oz) Shimeji Mushroom
- 6 slices Fishcake – Fish Cake
- 1 pc Spring Onion – Scallion – Green Onion
For egg mixture
- 1 pc Egg Large
- 1/2 cup (1/2 cup) Dashi Or water
- 1/2 tsp (0.51 tsp) Mirin
- 1/2 tsp (0.51 tsp) Soy Sauce
- 1/4 tsp (0.25 tsp) Salt
- Prepare and measure all ingredients accurately ahead of time.
- Soak the dried shiitake mushroom in water for 15 minutes.
- Once the shiitake is rehydrated, then squeeze the excess water and slice thinly.
- Cut the carrots into a thin round shape.
- Roast the Ginko nuts ahead of time.
- Cut the scallion and fish cake into thin slices.
- Cut the chicken into two pieces, and then put it in a small bowl.
- Add the sake set aside for 15 minutes.
- In a medium-size bowl, whisk the egg and add the dashi, mirin, salt, soy sauce, then whisk all ingredients together.
- Using a strainer with fine mesh, strain the egg mixture into a bowl. It is important to achieve a fine silky texture.
- Divide all ingredients into two and put them into two small separate chawanmushi cups.
- Gently, put the egg mixture into the cup while keeping some ingredient uncovered with the mixture.
- Once you see some air bubbles on top, pop it using a spoon.
- Cover the cup with aluminum foil.
- Using a large pot, you need to put water and bring it to a boil. The amount of water should at least cover half of the cup.
- Once boiling, lower down the heat and put each cup gently into the boiling water, then cover the pot.
- Cook the custard soup for about 25 to 30 minutes.
- Insert a skewer at the middle of the egg custard. If a liquid comes out, it means that it is done.
- Serve the dish while it’s hot.
- The size of the cup is very important for cooking time.
- Avoid using a very thick cup as the heat will not pass through the cup.
— Specific Atributes of This Recipe:
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