Easiest Way to Prepare Perfect Japanese Chawanmushi (Steamed Egg Custard)

Japanese Chawanmushi (Steamed Egg Custard).

You can cook Japanese Chawanmushi (Steamed Egg Custard) using 5 ingredients and 13 steps. Here is how you cook it.

Ingredients of Japanese Chawanmushi (Steamed Egg Custard)

1. You need 2 of Egg (It was 115g this time).
2. You need 345 of g(115g×3) Hot water.
3. Prepare 1 of Chicken stock cube(Consomme cube).
4. It's of Any of your favorite ingredients.
5. Prepare of ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko").

Japanese Chawanmushi (Steamed Egg Custard) step by step

1. Cut ingredients (honeywort and Japanese fish cake) in small pieces..
2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.).
3. Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.).
4. ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together..
5. ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside..
6. Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother..
7. Put ingredients into a heat resistant cups. ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail..
8. Once the chicken soup gets cool, mix it with eggs..
9. ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture..
10. .
11. ☆Tip 6☆ Cover the cups tightly with aluminum foil..
12. ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>.
13. Tilt a cup. If the soup is clear, it's done!.