Recipe of Homemade Japanese Chawanmushi (Steamed Egg Custard)
Japanese Chawanmushi (Steamed Egg Custard) Recipe
Hi, I am Lynn. Today, I'm gonna show you how to prepare japanese chawanmushi (steamed egg custard) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Japanese Chawanmushi (Steamed Egg Custard) Recipe
Japanese Chawanmushi (Steamed Egg Custard) is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. Japanese Chawanmushi (Steamed Egg Custard) is something that I've loved my entire life. They are fine and they look fantastic.
Japanese Chawanmushi (Steamed Egg Custard) is one of the most favored of current trending meals on earth. It's enjoyed by millions daily. It's simple, it is fast, it tastes delicious. Japanese Chawanmushi (Steamed Egg Custard) is something that I have loved my entire life. They're fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Chawanmushi (Steamed Egg Custard):
- Get 2 of Egg (It was 115g this time).
- Get 345 of g(115g×3) Hot water.
- Make ready 1 of Chicken stock cube(Consomme cube).
- Make ready of Any of your favorite ingredients.
- Prepare of ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko").
Steps to make Japanese Chawanmushi (Steamed Egg Custard):
- Cut ingredients (honeywort and Japanese fish cake) in small pieces..
- Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.).
- Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.).
- ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together..
- ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside..
- Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother..
- Put ingredients into a heat resistant cups. ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail..
- Once the chicken soup gets cool, mix it with eggs..
- ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture..
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- ☆Tip 6☆ Cover the cups tightly with aluminum foil..
- ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>.
- Tilt a cup. If the soup is clear, it's done!.
So that's going to wrap it up with this distinctive dish japanese chawanmushi (steamed egg custard) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let's cook!
