Easy Chawan Mushi
From dreamweaver 15 years agoIngredients
- 2 eggs shopping list
- 1 can of 14-1/2 oz. of low-sodium chicken broth or vegetable broth shopping list
- plus shopping list
- Add-ons shopping list
- Chawan mushi is easy to customize. Just choose a few of the ingredients listed below (or others not listed), drop them in the egg mixture, and steam away! You're only limited by your imagination. shopping list
- shiitake mushrooms shopping list
- sliced button mushrooms shopping list
- sliced or grated turnip shopping list
- firm tofu, cubed shopping list
- gingko nuts shopping list
- water chestnuts shopping list
- bamboo shoot, cubed shopping list
- sliced kamaboko shopping list
- uncooked chicken, diced shopping list
- uncooked shrimp, shelled and veined shopping list
- blanched snow peas (add these in the last minute of cooking) shopping list
How to make it
- Whisk the eggs and broth together. Let stand for a minute and strain through fine mesh. Put any add-ons in into chawan mushi cups or small bowls, filling each bowl less than 1/3 full. Cover with enough egg mixture to fill each bowl about 7/8 full. After bringing the water to a full boil, place cups in steamer and steam 1 to 2 minutes over high heat. Turn the heat to low and steam for about 15 more minutes. To test for doneness, poke each custard with a toothpick or bamboo skewer. If no liquid oozes out, your chawan mushi is done. An electric rice cooker can also be used for this dish. Add 2 cups of water to the rice pan, bring to a boil, and steam about 10 minutes. Any condensation that drips onto the food while cooking may dilute the flavor and ruin the delicate texture of the custard. To solve this problem, stretch a piece of absorbent cloth over the steamer before putting the lid on top.
People Who Like This Dish 3
- bluewaterandsand GAFFNEY, SC
- quinnegorges Berkeley, CA
- uncoolmom Atlanta, GA
- dreamweaver Galeton, PA
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The Rating
Reviewed by 1 people-
I don't think I have ever tasted this before. Sure does sound delicious!
bluewaterandsand in GAFFNEY loved it
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