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 ayam.
- 250 ml air.
- 1/2 sdt garam.
- 1 sdt kecap asin.
- 1 sdt kaldu jamur.
- Jamur enoki *optional.
- Udang / daging / ayam *optional.
Langkah Memasak Chawan mushi
- Aduk telur dengan sumpit secara perlahan.
- Setelah tercampur, masukkan garam, kecap asin, kaldu jamur.
- Kemudian masukkan air, setelah tercampur, saring adonan telur dan air (untuk meminimalisir gelembung2 pada saat chawan mushi sdh set).
- Siapkan kukusan, setelah mendidih dg api sedang, masukkan adonan telur ke dlm mangkuk keramik. Biarkan tutup kukusan terbuka sedikit, gunanya untuk mengeluarkan hawa dan membuat adonan chawan mushi tidak keras diatas. Kukus tidak lebih dr 20 menit, untuk hasil yg maksimal. Disini saya kukus, selama 10 - 15 menit..
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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