taken by peachpurple
The first time when I had tried Chawanmushi, I thought that it was just another egg
pudding, which was my first impression of it.
However,I was surprised that Chawanmushi is part of the side meal, a tasty egg
dessert that is popular in Japan.
It is a Japanese egg custard dish that literally means “steam tea cup”.
Locally, it is known as Savory Egg Custard or Steamed Egg in a Cup, that you will
be served as a side dish in any Japanese restaurants or Japanese cuisine that you
ordered.
This is a simple recipe that you can prepare in minutes!
Just combine beaten eggs, low sodium chicken stock and seafood or mushroom that
you desire.
However in this recipe, I swapped the seafood with a slice of hotdog which I had in
hand.
Besides seafood, you can swap it with Chinese black mushroom, chopped spring
onion, parsley, crispy shallots, strips of carrot, crispy ginger or bits of ham.
1. Rice cooker – while cooking rice, put the Chawanmushi cups on top of the
uncooked rice
2. Steamer- Steam with sufficient water for 10-15 minutes
Ingredients
l 2 large eggs ( grade A)
l 1 cup of chicken stock
l 1 tsp of light soy sauce
l Pepper to taste
l Ingredient to decorate ( hotdog strips)
the diluted custard-taken by peachpurple
To prepare the chicken stock, there are 2 options:
Option #1
Bring to boil 2 cups of water in a pot, add in 1 tbsp of Knorr chicken stock or
granules, quarters of onions and chunks of carrots.
Stir until diluted.
Allow to simmer until stock reduced to 1 cup.
Strain the stock.
Option #2
Bring to boil 1/2 pot of water in a pot, add in chicken bones, quarters of onion and a
few chunks of carrots.
No seasoning is required.
Natural chicken stock is the best.
Simmer until the stock reduced to 1 cup.
Strain the stock.
1. In a large mixing bowl, beat 2 eggs together
2. Pour in the chicken stock slowly.
3. Add in light soy sauce and a few dash of pepper
4. Beat well, until all combined and diluted.
5. Strain the custard into individual small bowl with a strainer.
6. Place a strip of hotdog on top of the custard for each bowl.
7. Cover the top of the bowl with aluminum foil.
This is to ensure that the steam droplets do not drip and smear the surface of the
custard.
8. Steam for 20 minutes in a steamer.
Make sure there is sufficient water in the steamer.
Otherwise the custard will turn dry and brownish edges.
9. Lift up the foil, use a toothpick to poke into the custard.
10. If it comes out clear, it is ready to serve
l Bigger egg size than Grade B and C
l Thick, orange-yellow egg yolk
l Egg whites are thicker and no whitish spots
l Egg yolk is easily pick up with your fingers. Not broken easily.
l 2 Grade C eggs are equal to 1 Grade A amount.
l Grade A eggs cost a few cents more than Grade B and C
l Contain Omega3 and hens are fed with vegetarian feedings
l Choose free range eggs- means the hens are able to roam freely, not caged in
cramp nestling area
Copyright allrights reserved by peachpurple
Photo belonged to peachpurple
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View Comments
Custard is a food of love. That's what I say! :)
I never heard about it. As such I am interested trying it. I actually try different recipes at home whenever I get leisure. Chawanmushi is the name of the Dish? Why has it got that name?. This is purely made of egg. why are we using chicken also? The name is quite interesting.
The next important thing is the ingredients chicken and egg both do cause heat. So it must be prepared at home occasionally but, not regularly.
This is ideal for a side dish as per the information. Am I right?
Looks like a delicious dish of baked keisch using a dozen of eggs(not sure of the spelling. I like sweet custard desserts which I never tire of savoring after and traditional meal.
Wow friend this seems a dramatic recipe hehehe, why? simply because it looks so mysterious. It seems only eggs are mixed with it, but many others.I want to taste this recipe. My sister is always happy every time I hand over here another recipe.This recipe is also very nutritious. I am so sure the kids at home, my nephews would surely like the taste of this. Thanks .
Why is Chinese good so comply eyes of I may ask? I say that because I have never heard a Chinese meal that only comprises of two foods in th3 plate there ar3 usually so many foods incinerated with something. And i also find their recipes a bit complicated. Now yo this recipe custard is known as a dessert to many people soft sweet and succulent yet light to th3 stomach. Why do you have to spoil th3 taste with something sour or salty mmhh I wonder what this dish tastes like. Is it a sweet sour taste?