It is prepared by steaming egg with dashi stock.
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.
Bahan Membuat Chawan mushi
- 2 butir telur ayam.
- 200 ml kaldu ayam.
- 5 gram dashi.
- 1 sdm mirin (jika ada).
- 2 ekor udang, bersihkan, buang kulit, potong 3 bagian.
- 2 buah button mushroom, iris sesuai selera.
- 4 iris wortel, bentuk seperti bunga.
- secukupnya Garam.
- secukupnya Lada.
Langkah Memasak Chawan mushi
- Kocok telur dan masukkan kaldu ayam. Bumbui dengan dashi, mirin, garam dan lada. Aduk rata..
- Panaskan dandang berisi air. Siapkan dua buah wadah tahan panas ukuran 225 ml. Saring adonan telur dan tuang ke dalam wadah tahan panas..
- Masukkan udang dan jamur ke dalam wadah. Letakkan wortel di atas permukaan adonan telur. Tutup wadah dengan aluminium foil atau penutup yang lebih lebar dari diameter wadah agar uap air tidak masuk ke dalam adonan telur..
- Masukkan ke dalam dandang dan kukus selama 15-20 menit..
- Angkat dan nikmati selagi hangat..
Dragon Raja Chawanmushi Recipe Cuisines Career waiter. Easy recipe for this popular Japanese appetiser. "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. 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.
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