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Simple Step to Producing Appetizing Chawanmushi

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We hope you got insight from reading it, now let’s go back to chawanmushi recipe. To cook chawanmushi you need 10 ingredients and 5 steps. Here is how you achieve it.

Here are the ingridients that are needed to prepare a tasty Chawanmushi:

  1. Provide 4 of prawn.
  2. Prepare 2 of manget tout.
  3. Provide 80 g of chicken thigh fillet.
  4. Use 2 of dried shiitake mushroom (or fresh shimeji mushroom).
  5. Get 4 of ginko nuts (precooked, optional).
  6. Prepare 1 of egg.
  7. Prepare 200 ml of dashi broth.
  8. Get 0.5 tsp of soy sauce (light colored, if possible)*.
  9. Provide 0.5 tsp of mirin*.
  10. Use 1 pinch of salt*.

Ready with the ingridients? Below are the steps on serving Chawanmushi:

  1. Soak dried mushrooms in 250ml water for 15 -20 minutes. Squeeze the mushroom and cut each in four pieces. Cut the chicken into dices..
  2. Prepare dashi broth in a pot with the water used to soak shiitake. Cook the chicken in the dashi for 3-4 minutes. It does not need to be fully cooked. Take the chicken out, blanche the mange tout in the dashi briefly and take out. Leave the dashi to cool.
  3. Mix the egg in a bowl with soy sauce, mirin and salt. Pour the dashi in and gently run the mixture through a strainer..
  4. If you do not have Chawanmushi cups, use small teacups or custard cups. Place the chicken and half of the prawn, shiitake and ginko (optional) in each cup. Pour the mixture in gently to two third of the cups..
  5. Boil small amount of water in a shallow pot/pan, reduce to mid heat then place the cups in. Place a sheet of foil on the cups, place the lid and steam for 5 minutes. Open up briefly, place the remaining topping on and steam for another 3 minutes. Remove from heat and let it be for 5 minutes. Garnish with sliced manget tout before serving..

Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup. 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. Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup.

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