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.
- 1 sdt kecap asin (asli shoyou/kikkoman).
- Sejumput gula dan garam.
- Kuah kaldu.
- 50 gr ayam tanpa tulang, iris tipis.
- 500 ml air.
- Sejumput garam.
- Isian (suka2).
- 50 gr brokoli, petiki.
- 50 gr jamur tiram, suwir2.
Langkah Memasak Chawan Mushi
- Rebus ayam hingga matang, tambahkan garam. Jika ingin lebih praktis bisa sekalian rebus sayuran ke dalamnya agar kaldu sayuran juga tidak terbuang percuma, rebus 1 menit saja. Namun jumlah air kaldu yg dipakai cm 400 ml saja ya mak..
- Kocok lepas telur lalu saring, agar tekstur chawan mushi nanti mulus..
- Sisihkan sayuran, ayam dan air kaldu. Kecap asin, gula dan garam tambahkan ke air kaldu.
- Masukkan air kaldu kedalam kocokan telur bertahap sambil diaduk. Tata sayuran dan irisan ayam di mangkok tahan panas.
- Panaskan kukusan, susun mangkok di dalamnya, tuang kocokan telur, kukus dengan api besar selama 7 menit, kecilkan api, kukus selama 3 menit..
- Angkat chawan mushi dr kukusan, nikmati selagi hangat. Teksturnya mirip silky puding..
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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