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
- Untuk adonan telur:.
- 300 mL kaldu dashi atau ayam.
- 2 butir telur.
- 1/2 sdt kecap asin.
- 1/4 sdt garam.
- 1 sdm mirin (boleh diganti dengan 1 sdm air yang diberi 1 sdt gula).
- Topping:.
- 75 gram jamur shimeji dan atau 12 ekor udang jerbung, kupas (boleh diganti jamur lain).
- 1/2 batang daun bawang, iris tipis.
- Saus Ankake:.
- 100 mL kaldu dashi atau ayam.
- 1 sdt kecap asin.
- 1 sdm mirin.
- 1/4 sdt garam.
- 1-2 sdt tepung maizena, cairkan dengan sedikit air.
Langkah Memasak Chawanmushi
- – Campur semua bahan adonan telur. Kocok hingga rata dan saring. Sisihkan. – Siapkan 3-4 mangkuk kecil dan letakkan jamur dan atau udang ke dalamnya sama rata. – Tuang adonan telur ke atas mangkuk sama rata. – Siapkan kukusan, kukus selama 10 menit. Jangan lupa beri kain lap bersih sebelum ditutup. Gunakan api kecil. Kalau terlalu besar, suka bergelembung kasar hasilnya. – Taburi dengan daun bawang. Dan kukus kembali selama 5 menit..
- – Untuk membuat saus: panaskan kaldu bersama kecap asin, mirin dan garam. Didihkan. Kentalkan dengan tepung maizena. Matikan. – Sajikan chawanmushi dengan saus. Untuk 3-4 porsi.
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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