Recipe

Easy Chawan Mushi Recipe

	Dreamweaver / All my dishes 1 year, 6 months ago A non sweet custard type meal. Prep:15m Cook:27m Servings:3	Dreamweaver
	dim sum

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Fans

bluewatera

Ingredients

2 eggs

1 can of 14-1/2 oz. of low-sodium chicken broth or vegetable broth

plus

Add-ons

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.

shiitake mushrooms

sliced button mushrooms

sliced or grated turnip

firm tofu, cubed

gingko nuts

water chestnuts

bamboo shoot, cubed

sliced kamaboko

uncooked chicken, diced

uncooked shrimp, shelled and veined

blanched snow peas (add these in the last minute of cooking)

Directions

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.

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