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
- 3 butir telur.
- seperlunya Kecap asin.
- 300 ml Air.
- secukupnya Masako ayam.
- Jamur kering di potong kecil2.
- Lebih enak lagi kalo ada udang.
Langkah Memasak Cawan mushi
- Kocok telur sampai benar rata sampe berbusa.
- Tambahkan air aduk rata jangan sampai ada putih telur yang belum menyatu.
- Tambahkan kecap asin. Masako. Aduk rata tes rasa ya.
- Untuk isian terserah mau ditata di cawannya atau dicampur kaya saya. And then kukus deh.
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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