Chawanmushi. Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake mushrooms. Chawanmushi is a Japanese hot appetizer. Chawanmushi's flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan.
Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and. For a Taste of: Japan and Korea Try this book: Momofuku David Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asi. You can have Chawanmushi using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chawanmushi
- You need 4 of prawn.
- You need 2 of manget tout.
- Prepare 80 g of chicken thigh fillet.
- You need 2 of dried shiitake mushroom (or fresh shimeji mushroom).
- You need 4 of ginko nuts (precooked, optional).
- It’s 1 of egg.
- You need 200 ml of dashi broth.
- You need 0.5 tsp of soy sauce (light colored, if possible)*.
- It’s 0.5 tsp of mirin*.
- You need 1 pinch of salt*.
Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan.
- Soak dried mushrooms in 250ml water for 15 -20 minutes. Squeeze the mushroom and cut each in four pieces. Cut the chicken into dices..
- Prepare dashi broth in a pot with the water used to soak shiitake. Cook the chicken in the dashi for 3-4 minutes. It does not need to be fully cooked. Take the chicken out, blanche the mange tout in the dashi briefly and take out. Leave the dashi to cool.
- Mix the egg in a bowl with soy sauce, mirin and salt. Pour the dashi in and gently run the mixture through a strainer..
- If you do not have Chawanmushi cups, use small teacups or custard cups. Place the chicken and half of the prawn, shiitake and ginko (optional) in each cup. Pour the mixture in gently to two third of the cups..
- Boil small amount of water in a shallow pot/pan, reduce to mid heat then place the cups in. Place a sheet of foil on the cups, place the lid and steam for 5 minutes. Open up briefly, place the remaining topping on and steam for another 3 minutes. Remove from heat and let it be for 5 minutes. Garnish with sliced manget tout before serving..
Chawanmushi is the appetiser that often served in Kaiseki ryori. The egg is mixed with dash based savoury flavour then steamed with small ingredients. Chawanmushi is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy.