Chawan Mushi Seafood Chawanmushi (θŒΆη’—θ’Έγ—) is a savory Japanese steamed egg custard that's filled with seafood, mushrooms and vegetables and this recipe makes it easy to make! Chawan-mushi, Japanese Egg Dish Steamed in Tai Snapper Fish Broth, and Topped with Uni (Sea Steamed Egg (Chawan Mushi): the recipe calls for chicken, but I believe traditional recipes use any. Recipe Pairing Guides Β» Seafood Recipes Β» Shrimp Β» Chawan Mushi with Shrimp and Spring Peas.

Bahan Membuat Chawan Mushi Seafood

  1. 2 butir telur ayam.
  2. 4 ekor udang.
  3. 2 buah bakso ikan, iris iris.
  4. 2 buah tofu seafood, iris iris.
  5. 1 sdt minyak wijen (me: lee kum kee).
  6. 3 sdm kecap asin (me: 150 kuda menjangan).
  7. 1/3 sdt lada putih bubuk.
  8. 100 ml air biasa/air kaldu.

Langkah Memasak Chawan Mushi Seafood

  1. Masukkan telur dan bahan bumbu kedalam mangkuk. Kocok hingga rata. Masukkan semua bahan sisanya, terakhir masukkan air..
  2. Masukkan dlm microwave dan pilih timer selama 4 menit. Voilla! jadi dehh πŸ˜ƒπŸ˜ƒ.

If you fancy extra flavour, why not try. Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake mushrooms. If serving cups with lids are not available, use tea cup covered with aluminum foil. Traditionally, chawan mushi is topped with some extra ingredients like prawns (shrimps), chicken, duck, ginkgo But I agree that a good bowl of chawan mushi shall be free of bubbles or rough texture. Chawanmushi can be eaten either hot or cool.

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