🥚What is chawanmushi?🥚
Chawanmushi (steamed egg custard) is one of the traditional Japanese dishes. It literally means "steamed in a teacup". Chawanmushi is made by steaming custard-like ingredients, mainly a mixture of eggs, broth, soy sauce, and mirin, in a teacup or small bowls. Typically, ginkgo nuts, shiitake mushrooms, shrimp, chicken, greens, and Japanese fish cakes are used as ingredients that are placed on top after steaming.
It is characterized by its mild taste. The main condiments are dashi, soy sauce and mirin, which give it a rich flavor. It also has a strong egg flavor and a silky texture. The shiitake mushrooms, shrimp, and chicken used as ingredients also add their own unique flavors. Chawanmushi has a deep flavor and moderate sweetness, and is one of the most popular Japanese dishes on the Japanese table.
Generally, chawanmushi uses dashi (stock) made from dried bonito flakes and seaweed. In addition, ingredients such as dried sardines, shiitake mushrooms, and seaweed are sometimes combined. Depending on the choice of dashi, the flavor and aroma of chawanmushi will vary, but in general, dashi made from dried bonito flakes and kelp is often used.
You can also use powdered dashi or dashi packets, which are available in grocery stores.
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🪺How to Make Chawanmushi🪺
〈Time required: 30 minutes〉
INGREDIENTS
- 2 boiled eggs
- 300cc soup stock
- A few sprigs of mitsuba
- Pinch of kamaboko (fish paste)
- Pinch of shiitake mushroom
- Pinch of salted chawanmushi (steamed egg custard)
🥚Step-1
Cut the shiitake mushrooms, fish paste, and mitsuba into bite-sized pieces.🥚Step-2
Break 2 eggs into small pieces. Break the egg whites into small pieces so that there are no lumps.🥚Step-3
Add the eggs to the broth and mix. Strain through a sieve.🥚Step-4
Place the fish paste, shiitake mushrooms, and mitsuba in a small bowl or chawanmushi cups. Pour in the egg mixture.
🥚Step-5
Cover with aluminum foil.🥚Step-6
Place the steamer on high heat and steam for 3 minutes, then remove the lid, insert chopsticks, and steam gently over low heat for 15 to 20 minutes.
🥚Step-7
The gentle steaming time varies depending on the steamer and heat level, but while gently steaming over low heat for 15 to 20 minutes, try piercing the bamboo skewer several times and when clear juice comes out, it is ready to serve. Chawanmushi sometimes contains chicken, but if there is no chicken, it will take about 15 minutes to steam.
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