Chawan-Mushi (Japanese Egg Custard). • Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup.

Chawanmushi is an egg custard dish found in Japan. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin. You can cook Chawan-Mushi (Japanese Egg Custard) using 14 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chawan-Mushi (Japanese Egg Custard)

You need 1 of Egg.
Prepare 180 ml of water.
It's 2 inch of x 2 inch piece kombu/dried kelp.
It's 1 handful of Katsuobushi.
Prepare 1/2 tsp of Usukuchi/light colored and salty soy sauce.
Prepare 1/4 tsp of salt.
Prepare 2 of small pieces boiled chicken.
It's 2 of small pieces mochi.
You need 2 of small pieces KAMABOKO fish cake.
Prepare 2 of small pieces Shiitake Mushroom.
Prepare 2 of small pieces YURINE and NAMAFU, only If you find at grocery.
Prepare 2 of small pieces boiled shrimp.
You need to taste of Yuzu peel.
You need 2 of MITSUBA leaves.

Filled with chicken, shrimp, and shiitake mushrooms, these savory custards make great, surprising appetizers. Odamaki-mushi (Egg Custard with Udon Noodles) Recipe 小田巻き蒸し（うどん入り茶碗蒸し）作り方レシピ. Membuat Cawan Mushi Ala Resto Jepang - Gak Nyangka Enak Bgt. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we The meaning of Chawanmushi.

Chawan-Mushi (Japanese Egg Custard) step by step

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!.
Yummy!.

I am not a linguistic expert, but Chawan sounds like two Chinese words Incidentally, it also means the same in the Malays and Indonesian language. Sweet custard is commonly made with just egg, cream or milk and sugar. That was until I found exactly the same chawanmushi cup and lid at the Japanese grocery store in Sydney…the fact that I got them much cheaper in Japan was the only consolation. Our chawanmushi recipe (or chawan mushi) provides easy to follow instructions for making a Japanese steamed savoury egg custard dish. This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand.