Easiest Way to Prepare Quick Chawan-Mushi (Japanese Egg Custard)

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Perfect Chawan-Mushi (Japanese Egg Custard). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chawan-Mushi (Japanese Egg Custard), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chawan-Mushi (Japanese Egg Custard) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chawan-Mushi (Japanese Egg Custard) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chawan-Mushi (Japanese Egg Custard) estimated approx 20 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Chawan-Mushi (Japanese Egg Custard) using 14 ingredients and 14 steps. Here is how you can achieve that.

Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of dashi! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆ **1 cup = 250ml

Ingredients and spices that need to be Take to make Chawan-Mushi (Japanese Egg Custard):

1. 1 Egg
2. 180 ml water
3. 2 inch x 2 inch piece kombu/dried kelp
4. 1 handful Katsuobushi
5. 1/2 tsp Usukuchi/light colored and salty soy sauce
6. 1/4 tsp salt
7. 2 small pieces boiled chicken
8. 2 small pieces mochi
9. 2 small pieces KAMABOKO fish cake
10. 2 small pieces Shiitake Mushroom
11. 2 small pieces YURINE and NAMAFU, only If you find at grocery
12. 2 small pieces boiled shrimp
13. to taste Yuzu peel
14. 2 MITSUBA leaves

Instructions to make to make Chawan-Mushi (Japanese Egg Custard)

1. First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.
2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
4. Preheat a steamer on high heat.
5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
6. Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.
7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
8. Place the solid ingredients in a small cup or a ramekins.
9. Pour the egg mixture to fill 3/4 of cup and cover the cup.
10. Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.
11. Garnish each cup with a YUZU peel and MITSUBA leaf.
12. You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes.
13. The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess... Take it slow!
14. Yummy!

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So that is going to wrap it up with this special food Recipe of Quick Chawan-Mushi (Japanese Egg Custard). Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!