The broth is important for good taste.
A frying pan has a good heat conduction, which can make small bubbles on the surface of Chawanmushi.
Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants.
Bahan Membuat Chawanmushi (Japanese Steamed Egg Custard)
- 1 bh telur.
- 125 ml air kaldu.
- 1/4 sdt garam.
- Sedikit gula.
- Sejumput merica (boleh skip).
Langkah Memasak Chawanmushi (Japanese Steamed Egg Custard)
- Campur semua bahan lalu saring..
- Letakkan di wadah tahan panas lalu panaskan.
- Kukus kurang lebih 15 menit dgn tutup kukusan yang sedikit terbuka agar tidak pecah dan permukaan mulus.
- Makanan siap disajikan..
Chef Brady Williams of Canlis in Seattle shares his technique for making the popular Japanese egg custard. 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 slightly more formal Japanese restaurants in Japan. "Chawan" means teacup or rice bowl and "mushi" means steamed in Japanese. Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup.
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