Chawan-Mushi (Japanese Egg Custard).
Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to prepare a special dish, chawan-mushi (japanese egg custard). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Step-by-Step Guide to Prepare Homemade Chawan-Mushi (Japanese Egg Custard)
Chawan-Mushi (Japanese Egg Custard) is one of the most popular of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions daily. Chawan-Mushi (Japanese Egg Custard) is something which I've loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chawan-mushi (japanese egg custard) using 14 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):
- Make ready 1 of Egg.
- Get 180 ml of water.
- Take 2 inch of x 2 inch piece kombu/dried kelp.
- Get 1 handful of Katsuobushi.
- Prepare 1/2 tsp of Usukuchi/light colored and salty soy sauce.
- Make ready 1/4 tsp of salt.
- Make ready 2 of small pieces boiled chicken.
- Get 2 of small pieces mochi.
- Make ready 2 of small pieces KAMABOKO fish cake.
- Prepare 2 of small pieces Shiitake Mushroom.
- Make ready 2 of small pieces YURINE and NAMAFU, only If you find at grocery.
- Prepare 2 of small pieces boiled shrimp.
- Take to taste of Yuzu peel.
- Take 2 of MITSUBA leaves.
Steps to make Chawan-Mushi (Japanese Egg Custard):
- 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 boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks..
- Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool..
- Preheat a steamer on high heat..
- Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce..
- 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..
- Beat the egg and add the dashi mixture to the egg. Strain it with a strainer..
- Place the solid ingredients in a small cup or a ramekins..
- Pour the egg mixture to fill 3/4 of cup and cover the cup..
- 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..
- Garnish each cup with a YUZU peel and MITSUBA leaf..
- 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..
- 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!.
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So that is going to wrap this up with this exceptional food chawan-mushi (japanese egg custard) recipe. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!