Japanese Chawanmushi (Steamed Egg Custard)
Japanese Chawanmushi (Steamed Egg Custard)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, japanese chawanmushi (steamed egg custard). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Japanese Chawanmushi (Steamed Egg Custard) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Japanese Chawanmushi (Steamed Egg Custard) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Japanese Chawanmushi (Steamed Egg Custard):
  1. Get 2 Egg (It was 115g this time)
  2. Get 345 g(115g×3) Hot water
  3. Make ready 1 Chicken stock cube(Consomme cube)
  4. Take Any of your favorite ingredients
  5. Make ready ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")
Instructions to make Japanese Chawanmushi (Steamed Egg Custard):
  1. Cut ingredients (honeywort and Japanese fish cake) in small pieces.
  2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
  3. 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.)
  4. ☆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.
  5. ☆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.
  6. 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.
  7. 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.
  8. Once the chicken soup gets cool, mix it with eggs.
  9. ☆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.
  11. ☆Tip 6☆ Cover the cups tightly with aluminum foil.
  12. ☆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.>
  13. Tilt a cup. If the soup is clear, it's done!

So that’s going to wrap it up with this exceptional food japanese chawanmushi (steamed egg custard) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!