Chawan-Mushi (Japanese Egg Custard)

Source : First Let S Make Japanese Dashi Soup Stock Soak Kombu In The Water At Least 30 Minutes Place The Pot On Low To Medium Heat Right Before The Water Boi...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : May 1, 2022

Step:

  1. First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.

    Chawan-Mushi (Japanese Egg Custard) recipe step 1 photo
  2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.

    Chawan-Mushi (Japanese Egg Custard) recipe step 2 photo
  3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.

    Chawan-Mushi (Japanese Egg Custard) recipe step 3 photo
  4. Preheat a steamer on high heat.

  5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.

    Chawan-Mushi (Japanese Egg Custard) recipe step 5 photo
  6. Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.

  7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.

    Chawan-Mushi (Japanese Egg Custard) recipe step 7 photo
  8. Place the solid ingredients in a small cup or a ramekins.

    Chawan-Mushi (Japanese Egg Custard) recipe step 8 photo
  9. Pour the egg mixture to fill 3/4 of cup and cover the cup.

    Chawan-Mushi (Japanese Egg Custard) recipe step 9 photo
  10. Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.

    Chawan-Mushi (Japanese Egg Custard) recipe step 10 photo
  11. Garnish each cup with a YUZU peel and MITSUBA leaf.

    Chawan-Mushi (Japanese Egg Custard) recipe step 11 photo
  12. You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes.

    Chawan-Mushi (Japanese Egg Custard) recipe step 12 photo
  13. The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess... Take it slow!

    Chawan-Mushi (Japanese Egg Custard) recipe step 13 photo
  14. Yummy!

    Chawan-Mushi (Japanese Egg Custard) recipe step 14 photo

Ingredients

  1. 1 Egg
  2. 180 ml water
  3. 2 inch x 2 inch piece kombu/dried kelp
  4. 1 handful Katsuobushi
  5. 1/2 tsp Usukuchi/light colored and salty soy sauce
  6. 1/4 tsp salt
  7. 2 small pieces boiled chicken
  8. 2 small pieces mochi
  9. 2 small pieces KAMABOKO fish cake
  10. 2 small pieces Shiitake Mushroom
  11. 2 small pieces YURINE and NAMAFU, only If you find at grocery
  12. 2 small pieces boiled shrimp
  13. to taste Yuzu peel
  14. 2 MITSUBA leaves

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