Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chawanmushi (savoury custard soup). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chawanmushi (Japanese Savoury Custard Soup) would be perfect! 'Chawanmushi' means 'steamed in a tea cup' and it is quite easy to make. Here is my family's home style Chawanmushi recipe. If you don't have Dashi Stock, why don't you use Vegetable Stock or Chicken Stock? Delicate and savory, Chawanmushi is a classic Japanese steamed egg custard served in a cup.
Chawanmushi (Savoury Custard Soup) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chawanmushi (Savoury Custard Soup) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chawanmushi (Savoury Custard Soup):
- Prepare 4 Eggs
- Get *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
- Prepare 500 ml Dashi Stock
- Prepare 1 tablespoon Mirin
- Make ready 1/2 teaspoon Salt
- Take 2 teaspoons Soy Sauce
- Get <Other Ingredients Suggestion>
- Prepare Chicken (*marinated with small amount of Soy Sauce for a few minutes)
- Make ready Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
- Make ready Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
- Get Italian Parsley (or 'Shungiku', 'Mitsuba')
Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or Dashi is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth and many kinds of.
Instructions to make Chawanmushi (Savoury Custard Soup):
- 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.
- 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.
- Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
- 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.
- Place the ingredients in small bowls, cups, ramekins or whatever you use.
- 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.
- 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.
- Serve 'Chawanmushi' with small spoons.
You might find it at sushi restaurants or Dashi is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth and many kinds of. Chawanmushi, literally "steamed in a tea cup", is a traditional Japanese savory egg custard appetizer with some little pieces of fillings. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet.
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