Recipe of Super Quick Homemade Chawan Mushi
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Homemade Chawan Mushi. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chawan Mushi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chawan Mushi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chawan Mushi is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chawan Mushi estimated approx Prep: 30 mins Cooking 15-25min.
To get started with this particular recipe, we must first prepare a few components. You can cook Chawan Mushi using 15 ingredients and 16 steps. Here is how you can achieve that.
This is a fantastic Japanese dish which is as traditional as sushi, if not more authentic. Its a flavoursome dish, a silky savoury custard with lots of treats hidden within (chicken, ginko nut etc) and finished with a light deep flavoured soup at the bottom.
Its is usually a winter dish and often include in Japanese Keiseki meals, but very easy to make and we often eat as a starter at dinner.
Key Points:
- The flavour comes from the Dashi, so it benefits from a good quality dashi (or stock I make an Onion soup version)
- A light silky custard is key, covering the cups before with cellophane prevents the egg mix from boiling over ensuring a smooth texture.
Tags: Starter; Japanese;
Ingredients and spices that need to be Get to make Chawan Mushi:
- For the Custard/Egg mix
- 2 medium eggs
- 2 tsp Soy sauce
- 2 tsp Sake
- 2 tsp Mirin
- 290 ml Dashi
- For the Condiments
- 2 dried Shitake Mushrooms
- 50g Chicken thigh: boneless and skin removed
- 2 medium Prawns
- 2 Ginko nut
- 2 slices Kamaboko: sliced about 0.5cm
- 2 Tbsp Caster sugar
- Sake, Soy sauce, Salt to season and Marinate Chikcken, Shitake and Prawns
- Yuzu zest: Optional
Steps to make Chawan Mushi
- FOR THE CONDIMENTS:
Place water in steamer and cover with lid. Place on very low heat on the smallest burner. - If fresh, clean and boil ginko nuts till they turn yellow. Tin ones will already be clean.
- Cut up chicken into 1.5cm cubes and place in marinade of soy sauce and sake. Soy sauce and sake marinade is about 50:50 add salt and sugar as required. Let marinade for at least 30minutes
- De-vein the prawns, make thee cuts in the back to straighten the pawns. Again season with marinade as above.
- Remove stalk of the shitake, make a star in the top. Again season with marinade.
- Heat a frying pan on high heat with a little oil. When hot quick brown of the outside of the chicken, do not cook all the way through.
- FOR THE EGG MIX:
dd soy sauce and sake to 290ml of dashi to a bowl. If using a tea bag heat all ingredients in a milk pan on low heat. Do not let the temperature raise above 40 degrees otherwise when combined with the eggs it will cook the eggs. - Whisk eggs gently till combined, add (cold) dashi slowly bit at a time. When incorporated pass through a sieve.
- ASSEMBLE: (Need two small cups half the size of a normal tea mug)
Place a piece of; chicken and Ginko in each cup - Pour in egg mixture into the cups
- Place a piece of kamaboko into each cup.
- Place shiitake mushroom on top of the egg mixture, the mushroom should float.
- Cover the cup with cellophane and place in steamer for 15-25mins.
- Roughly 15-20 minutes in shake the cup the custard should have formed a thick skin on top, but seem liquid underneath. Remove the cellophane and place a prawn on each cup. Replace the lid on the steamer and cook for a further 5 minutes.
- It’s ready when you shake the cup and the custard can wobble but with a little firmness.
- Remove and let cool for 2-3 minutes, finally garnish with yuzu zest.
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