Chawanmushi

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. Dragon Raja Chawanmushi Recipe Cuisines Career waiter.

Bahan Membuat Chawanmushi

1. 1 butir telur.
2. Daging cincang secukupnya (saya sebesar telapak tangan bayi daging biasa diiris lalu diblender sebentar/sesuaikan tekstur).
3. 1 siung bawang putih dicincang.
4. secukupnya Bawang bombay cincang.
5. secukupnya Wortel parut.
6. secukupnya Daun bawang cincang.
7. Keju parut/ Whitebait powder optional untuk taburan.
8. secukupnya Air/air kaldu.
9. Boleh ditambah mie bayi organik atau nasi sebagai karbo.

Langkah Memasak Chawanmushi

1. Kocok telur usahakan jangan sampai berbusa lalu saring.
2. Masukkan air/kaldu kedalam kocokkan telur lalu saring lagi.. Sisihkan.
3. Tumis bawang bawangan hingga harum lalu masukkan daging.. Aduk hingga matang.
4. Tata tumisan daging kedalam mangkok tahan panas lalu taburkan wortel parut dan daun bawang diatasnya.
5. Siram dengan telor kocok.
6. Lalu kukus 15-20 menit.
7. Sajikan dengan white bait/keju parut.

Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. Chawanmushi is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy. Chawanmushi (Japanese egg custard steamed in a tea cup).

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