Chawanmushi which literally means "steamed in a tea cup/ bowl" is a popular Japanese steamed savoury egg custard dish.
Unlike many other custards, this can be eaten as a dish in a meal.
It is usually served as an appetizer in any traditional Japanese meal.
Bahan Membuat Japanese Steamed egg Custard/Chawan Mushi
- 3 butir telur.
- 100 gr daging ayam cincang.
- 2 buah jamur shitake kering,rendam hingga lembut lalu peras airnya dan potong kecil2.
- 3 udang, potong2 jadi beberapa bagian.
- 1 buah daun bawang,iris tipis2.
- 120 ml kaldu ayam (saya seduh kaldu bubuk dengan 120ml air panas).
- 1 sdt minyak wijen.
- 3 sdt kecap asin.
- 1/2 sdt lada.
- secukupnya garam.
Langkah Memasak Japanese Steamed egg Custard/Chawan Mushi
- Kocok 3butir telur lalu saring(kalau mau lebih mulus penampakannya, kalau saya ga disaring karena mau cepet).
- Masukkan daging cincang, daun bawang,udang,jamur dan air kaldu. bumbui secukupnya.
- Kukus hingga matang.
- Selamat menikmati =).
From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but has since been. Chef Brady Williams of Canlis in Seattle shares his technique for making the popular Japanese egg custard. 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. Savory steamed egg custard is fairly common in East Asian cuisine but this Japanese version in individual cups is such a delight!
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