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. Although Chawanmushi is a fairly simple dish, the common failure in making it gives a porous and spongy texture.

Bahan Membuat Chawanmushi

250 ml air matang.
1/2 sdt kaldu jamur.
Kecap asin secukup nya.
2 btr telor.
Bahan isi*.
Saya pkai bakso dan sosis (seadanya di kulkas).

Langkah Memasak Chawanmushi

Kocok telor menggunakan sumpit, masukan kaldu, air dan garam..
Aduk rata semua, jangan terlalu kencang, lalu tuang sambil di saring..
Jika ada gelembung, hilang kan dg sendok. Kukus dg api sedang dan tutup dandang di ganjel agar tidak tertutup rapat. Kukus 20 menit.

In a medium bowl, whisk the dashi powder into the warm water until it is dissolved. Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl. 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's flavor comes mainly from Dashi, soy sauce, and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan.

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