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 (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.
Bahan Membuat Chawanmushi (Japanese Steam Egg)
- 150 gr telur putih.
- 275 ml air.
- 1/2 sdm kecap asin.
- 1 sdt mirin.
- 2/3-1 sdt garam.
- 1/2 sdt dashi bubuk.
- Sejumput lada putih.
- 9 udang kupas.
- 3 jamur champion iris.
- 9 iris wortel.
Langkah Memasak Chawanmushi (Japanese Steam Egg)
- Aduk rata air, kecap, mirin, dashi, garam.
- Campur dengan telur putih aduk rata, saring supaya tidak ada gumpalan..
- Siapkan ramekin, tata udang, jamur dan wortel, tuang campuran telur jangan terlalu penuh, tutup dengan alumunium foil, kukus dengan api sedang sekitar 15 menit atau sampai telur set..
When you eat Chawanmushi at home, it is more like one of the side. The most important aspect of making a silky smooth chawanmushi is the finding the golden ratio of egg to water and I am very excited to show you my recipe though multiple times of trial and error. If you are interested to learn, you can take a look at my video below :) and as always, have fun cooking! Chawanmushi (Japanese egg custard steamed in a tea cup). To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid.
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