Try not to aerate the eggs too much.
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 Cawan mushi
- 1 butir telur kampung.
- Secukupnya kecap ikan.
- Secukupnya saos raja rasa.
- 1 buah crabstick (boleh diganti ayam atau lainnya).
- Secukupnya air.
Langkah Memasak Cawan mushi
- Kocok telur, tambahkan kecap ikan dan saos raja rasa sesuai selera, tambahkan air secukupnya.
- Potong crabstick kecil2, taruh di dasar mangkuk keramik.
- Tuangkan telur yang sudah dikocok ke mangkok keramik (pakai saringan supaya tidak muncul gelembung2).
- Kukus selama 20-30 menit.
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. Chawanmushi is relatively simple to make, so it is a home cooking dish, too.
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