Steps to Make Award-winning Japanese Chawanmushi (Steamed Egg Custard)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Make Award-winning Japanese Chawanmushi (Steamed Egg Custard). One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese Chawanmushi (Steamed Egg Custard), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Chawanmushi (Steamed Egg Custard) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Chawanmushi (Steamed Egg Custard) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Chawanmushi (Steamed Egg Custard) estimated approx 40mins.

To get started with this recipe, we must first prepare a few components. You can cook Japanese Chawanmushi (Steamed Egg Custard) using 5 ingredients and 13 steps. Here is how you cook that.

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this! Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

Ingredients and spices that need to be Take to make Japanese Chawanmushi (Steamed Egg Custard):

1. 2 Egg (It was 115g this time)
2. 345 g(115g×3) Hot water
3. 1 Chicken stock cube(Consomme cube)
4. Any of your favorite ingredients
5. ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")

Instructions to make to make Japanese Chawanmushi (Steamed Egg Custard)

1. Cut ingredients (honeywort and Japanese fish cake) in small pieces.
2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
3. Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.)
4. ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.
5. ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.
6. Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.
7. Put ingredients into a heat resistant cups. ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.
8. Once the chicken soup gets cool, mix it with eggs.
9. ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.
10. 
11. ☆Tip 6☆ Cover the cups tightly with aluminum foil.
12. ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>
13. Tilt a cup. If the soup is clear, it's done!

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So that's going to wrap it up for this exceptional food Simple Way to Make Any-night-of-the-week Japanese Chawanmushi (Steamed Egg Custard). Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!