Step-by-Step Guide to Prepare Speedy Chawanmushi (Savoury Custard Soup)

Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Chawanmushi (Savoury Custard Soup). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Chawanmushi (Savoury Custard Soup) Recipe. • Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet.

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

Ingredients of Chawanmushi (Savoury Custard Soup)

1. It’s 4 of Eggs.
2. Make ready of *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml).
3. You need 500 ml of Dashi Stock.
4. Make ready 1 tablespoon of Mirin.
5. Prepare 1/2 teaspoon of Salt.
6. It’s 2 teaspoons of Soy Sauce.
7. Prepare of <Other Ingredients Suggestion>.
8. Prepare of Chicken (*marinated with small amount of Soy Sauce for a few minutes).
9. Take of Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,.
10. It’s of Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),.
11. Make ready of Italian Parsley (or 'Shungiku', 'Mitsuba').

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.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 (Savoury Custard Soup) instructions

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..

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

Chawanmushi is the appetiser that often served in Kaiseki ryori.The egg is mixed with dash based savoury flavour then steamed with small Sweet custard is commonly made with just egg, cream or milk and sugar.But chawanmushi consists of savoury egg mixture with numerous small pieces of.Chawanmushi is a Japanese hot appetizer.It is a type of egg custard steamed in a cup, but it is not sweet.