Chawanmushi Recipe
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Wiffy / All my dishes 1 year, 11 months ago
Fans of Chawanmushi, now you can cook it at home! They’re easy to make and I’m so glad we don’t have to run off to a sushi place every time we need a Chawanmushi fix ;p
Prep:20m Cook:10m Servings:4
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 Wiffy |
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Fans
Ingredients
- A) For the egg custard mixture::
- 3 eggs (4 if the eggs are small)
- 1 2/3 cups kombu and bonito stock
- 1 tsp sugar
- 2 tsp sake or white cooking wine
- 3/4 to 1 tbsp light soy sauce
- B) Things you can put as filling::
- Kamaboko fish cake slices
- Gingko nuts
- Pumpkin, small dices
- Shiitake mushrooms, thinly sliced
- Prawns, shelled
- Chicken breast fillet, thinly sliced
- Shredded crabstick
- Imitation sharks fin
- Hon Shimeji mushrooms, just the tops (great for garnishing the top because they float up easily)
Directions
- Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
- Add the rest of the ingredients from A to the eggs mixture. Strain the mixture through a fine sieve.
- Place the desired filling from B into each cup and pour the egg mixture over (do not fill to the brim, leave some gap on top).
- Cover the cups with lids, transparent food wrap or aluminum foil.
- Steam the cups over high heat for about 10 mins. To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked.
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delamyra 1 year, 9 months ago said:
i've tried your recipe! thanks so much! it was so easy
but i couldn't find kombu and bonito stock (they're somekind of seaweed isn't it?), so i've boiled the dried shiitake instead and used the same amount of the shiitake stock.
and i've added a few dash of white pepper (should be before steaming, which i've forgotten all about it, therefore i've added after steaming)
i also didn't use the below as it's quite difficult/expensive for me to look for some of the ingredients here in Malaysia ..or some that i would just don't wanna put in :)
- the wine
- Kamaboko fish cake slices [i've used fishballs instead since that's all i've got in the fridge :)]
- the Gingko nuts
- Pumpkin
- Chicken breast fillet
- imitation sharks fin
- Hon Shimeji mushrooms
i've bought and forgotten about the Prawns *sigh*
u can check out the picture (it doesn't look as nice as it should be as i've over boiled it a bit), but it sure tastes like what it should be! :)
http://img.photobucket.com/albums/v240/delamyra/CIMG0013-1.jpg
thanks again! i sure will try it again. :D
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maggiehc 1 year, 11 months ago said:
OOoohh! I've always wanted to try this. Now to make a trip to the asian market to look for ginko nuts.
wiffy 1 year, 11 months ago said:
Hi maggiehc, good luck finding ginko nuts! u can replace with other ingredients if you can't find them. Hope u like the recipe :)
maggiehc 1 year, 10 months ago said:
I think I may have seen some canned ones around before. We have a huge number of Asian markets in our area so I have a decent chance. Too bad it's not fall, I know of a ginko tree that bears fruit on the U of M campus.
wiffy 1 year, 10 months ago said:
Wow ginkgo tree! u should make more chawanmushi and ginkgo-dishes in fall then ;p ... I think canned ones are just as nice, almost ... and u save the trouble of de-shelling them and having to use a toothpick to remove the bitter part in the middle XD
httpmom 9 months, 2 weeks ago said:
This is one of my most favorite Japanese dishes. I had it first at a Japanese New Year Celebration and loved it so much I begged the Mamasan for the recipe. I have been making it for 20 years now. It is rarely served at Japanese restaurants. Maybe sometimes in the winter as a special. And you are so right about "the fix" one must have after trying it!