Chawanmushi Recipe

2012-11-03 18.20.38
I used to think that cooking chawanmushi will be hard. How can you make steamed egg so smooth and tasty? But yes, yes you can. I decided to put chawanmushi as one of my items for my home cooked meals one day, and I manage to find a video on how to make chawanmushi and it seemed fairly easy!

2012-11-03 18.24.00
Cooking difficulty: Relatively easy
Taste review: Must must must cook!

I know the photos don’t look very good. But I didn’t really bother to take photos of my dishes, so these were the few that I can find. But trust me, its definitely restaurant’s standard (and perhaps even better than most restaurants). This is one of the few cooking dish that I would be super proud of, and its a guarantee-everyone-loves-it!

Chawanmushi recipe

Yield: 4 Servings

2 1/2 cup soup stock or dashi
2 tsb soy sauce
1 tsb mirin (sweet rice cooking wine)
1/2 tsb salt
4 eggs, lightly beaten

(Below is the list of ingredients you can add into your egg, but free and easy la, see what you have in your kitchen.)
1/4 lb. chicken breast, thingly sliced
4 shrimp, shelled and deveined
4 slices kamaboko (fishcake)
2 to 3 shiitake (black mushrooms), soaked and sliced thin

In a bowl, combine soup stock, soy sauce, mirin, salt and eggs. Strain mixture through a medium strainer and set aside. Arrange a piece of chicken, shrimp, kamboko and mushrooms in a chawan mushi cup. Fill cups with egg mixture until 3/4 full. Place cups in a large steamer and cover top of cups with a cloth or chawan mushi cup lid. Steam on medium high heat for 15-20 minutes.

The problem about japanese dishes is that some of the ingredients is foreign to us, and we are a little hesitant to go find the japanese worded ingredients. So here’s what the “alien” ingredients are, and where to get them!

This is the mirin that I typically buy, but honestly you can get any brand. Mirin is fairly easy to find, so any supermarket should carry it. Fun fact, mirin is like sake, just that it’s sweeter so it’s used for cooking purposes.

For the soup stock, I use the above, with is a bonito flavoring. It can be used to make miso soup as well. I love the taste of this, gives the chawanmushi a really authentic japanese taste! I bought mine from cold storage.

Healthy and yummy, what not to love! Egg-cited to make your own? (Pun intended haha)


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