How to Make Delicious Chawanmushi (Savoury Custard Soup)

How to Make Delicious Chawanmushi (Savoury Custard Soup) Delicious, fresh and tasty.

Chawanmushi (Savoury Custard Soup). Delicate and savory, Chawanmushi is a classic Japanese steamed egg custard served in a cup. Learn how to make this appetizer for a true Japanese Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an. Chawanmushi is the appetiser that often served in Kaiseki ryori.

Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with.

It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba.

Chawanmushi, literally "steamed in a tea cup", is a traditional Japanese savory egg custard appetizer with some little pieces of fillings.

You can cook Chawanmushi (Savoury Custard Soup) using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chawanmushi (Savoury Custard Soup)

1. You need 4 of Eggs.

2. You need of *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml).

3. Prepare 500 ml of Dashi Stock.

4. Prepare 1 tablespoon of Mirin.

5. Prepare 1/2 teaspoon of Salt.

6. You need 2 teaspoons of Soy Sauce.

7. You need of <Other Ingredients Suggestion>.

8. It’s of Chicken (*marinated with small amount of Soy Sauce for a few minutes).

9. Prepare of Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,.

10. It’s of Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),.

11. It’s of Italian Parsley (or 'Shungiku', 'Mitsuba').

Chawanmushi is a Japanese hot appetizer.

It is a type of egg custard, but not sweet.

You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan.

Chawanmushi's flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the.

Chawanmushi (Savoury Custard Soup) step by step

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..

Chawanmushi is an egg custard dish found in Japan.

Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.

The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin.

This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand.

This is why it has a very high ratio of soup stock to egg, and the custard usually has a variety of seafood, mushrooms, and vegetables cooked together with it.