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.
- 100 ml air.
- 1/4 sdt garam.
- 1/2 sdt kecap asin.
- 1 sdt maggi cair seasoning.
Langkah Memasak Cawan mushi
- Pecahkan telur ke dlm mangkuk, aduk perlahan sampai rata.
- Masukkan garam, kecap asin dan maggi seasoning. Aduk kembali sampai rata, perlahan, jangan sampai berbusa.
- Masukkan ke dalam cawan/gelas sambil disaring.
- Kukus dengan api sedang, dengan tutup sedikit dibuka agar teksturnya tidak berubah.
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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