Chawanmushi (Savoury Custard Soup)
Chawanmushi (Savoury Custard Soup)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chawanmushi (savoury custard soup). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chawanmushi (Savoury Custard Soup) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Chawanmushi (Savoury Custard Soup) is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chawanmushi (Savoury Custard Soup):
  1. Make ready 4 Eggs
  2. Take *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
  3. Take 500 ml Dashi Stock
  4. Take 1 tablespoon Mirin
  5. Get 1/2 teaspoon Salt
  6. Get 2 teaspoons Soy Sauce
  7. Take <Other Ingredients Suggestion>
  8. Prepare Chicken (*marinated with small amount of Soy Sauce for a few minutes)
  9. Get Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
  10. Get Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
  11. Get Italian Parsley (or 'Shungiku', 'Mitsuba')
Instructions to make Chawanmushi (Savoury Custard Soup):
  1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
  2. Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
  3. Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
  4. Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
  5. Place the ingredients in small bowls, cups, ramekins or whatever you use.
  6. Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
  7. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée.
  8. Serve 'Chawanmushi' with small spoons.

So that’s going to wrap it up for this special food chawanmushi (savoury custard soup) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!