Recipe of Ultimate Chawanmushi (Savoury Custard Soup)
Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Perfect Chawanmushi (Savoury Custard Soup). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chawanmushi (Savoury Custard Soup), 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 Chawanmushi (Savoury Custard Soup) 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 Chawanmushi (Savoury Custard Soup) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Chawanmushi (Savoury Custard Soup) using 11 ingredients and 8 steps. Here is how you can achieve that.
Hot soup would be nice for cold night dinner. Chawanmushi (Japanese Savoury Custard Soup) would be perfect. 'Chawanmushi' means ‘steamed in a tea cup’ and it is quite easy to make. Here is my family’s home style Chawanmushi recipe. If you don’t have Dashi Stock, why don’t you use Vegetable Stock or Chicken Stock? Use whatever ingredients you have.
Just remember that you need to make Clear Soup to mix with Eggs. The ratio of the volume of Soup to Eggs is 2.5 to 1. *Note: Less soup means firmer texture.
Ingredients and spices that need to be Prepare to make Chawanmushi (Savoury Custard Soup):
- 4 Eggs
- 500 ml Dashi Stock
- Note: The ratio of the volume of Soup : Eggs is 2.5 : 1. If the volume of the 4 Eggs is 200ml, you need 500ml of Soup
- 1 tablespoon Mirin
- 1/2 teaspoon Salt
- 2 teaspoons Soy Sauce
- Other Ingredients Suggestion
- Chicken (*marinated with small amount of Soy Sauce for a few minutes)
- Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
- Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
- Italian Parsley (or 'Shungiku', 'Mitsuba')
Instructions to make Chawanmushi (Savoury Custard Soup)
- Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
- Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
- Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
- Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
- Place the ingredients in serving cups, mugs, ramekins or whatever you use.
- Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
- Heat the steamer and bring the water to the boil. Carefully place the cups in the steamer, cover with the lid, then cook with GENTLE STEAM over LOW heat for 15 to 20 minutes. *Note: You may prefer cooking them in the oven like cooking Creme Brûlée.
- Serve 'Chawanmushi' with small spoons.
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