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. "Chawan" means teacup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup.
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.
Bahan Membuat Chawan mushi/tim telur
- 2 butir telur.
- Sepotong fillet ayam.
- Air 1 gelas 100ml untuk merebus ayam.
- 1 batang daun bawang.
- 1 buah cabe merah.
- 1 bawang putih.
- 2 bawang merah.
- Keju parut.
- Secukupnya masako ayam dan ladaku.
Langkah Memasak Chawan mushi/tim telur
- Rebus pillet ayam hingga matang, kemudian kaldunya disaring.
- Kocok telur, potong2 daun bawang, bawang merah, bawang putih dan pillet ayam, lalu tambahkan air kaldu ayam.
- Campur semua bahan ke dalam kocokan telur, termasuk keju parut bumbui dengan masako dan ladaku, aduk hingga rata, lalu masukan ke dalam mangkok aku pake almunim foil, lalu kukus selama 20 menit atau hingga matang.
Impress your friends with Chawan Mushi, a comforting and silky smooth Japanese egg custard steamed in a cup. Chawan Mushi is a much loved Japanese steamed egg custard. It is often homemade and also found in good restaurants where they are made in limited batches. Chawan mushi is delicious even when it breaks. Instead of congealing, the eggs become suspended in the liquid, much like the appearance of miso paste in Chawan mushi is best with additions of meat, seafood, and vegetables.
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