ChawanmushiFrom wiffy 7 years ago
- A) For the egg custard mixture:: shopping list
- 3 eggs (4 if the eggs are small) shopping list
- 1 2/3 cups kombu and bonito stock shopping list
- 1 tsp sugar shopping list
- 2 tsp sake or white cooking wine shopping list
- 3/4 to 1 tbsp light soy sauce shopping list
- B) Things you can put as filling:: shopping list
- Kamaboko fish cake slices shopping list
- Gingko nuts shopping list
- pumpkin, small dices shopping list
- shiitake mushrooms, thinly sliced shopping list
- prawns, shelled shopping list
- chicken breast fillet, thinly sliced shopping list
- Shredded crabstick shopping list
- Imitation sharks fin shopping list
- Hon Shimeji mushrooms, just the tops (great for garnishing the top because they float up easily) shopping list
How to make it
- 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.
The Cookwiffy Singapore, SG
The Rating2 people
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 so...morehttpmom in San Francisco Bay Area loved it