TRADITIONAL JAPANESE RECIPE: Chawanmushi (茶碗蒸し chawammushi, literally "tea cup steam" or "steamed in a tea bowl") 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, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container.
The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ. Since egg custard can't be picked up by chopsticks, it's one of the few Japanese dishes that is eaten with a spoon.
Chawanmushi can be eaten either hot or cool. When udon is added as an ingredient, it is called odamakimushi or odamakiudon.
Chawanmushi is relatively simple to make, so it is a home cooking dish, too. When you eat Chawanmushi at home, it is more like one of the side dishes rather than an appetizer. Still, Chawanmushi can add a special feeling to a mundane meal. It is traditional to add ginkgo seeds and lily roots in Japan, but it is hard to find outside Japan. So you can omit them, but if you can find them, go for it. They make the dish more authentic.
Other ingredients such as Shiitake mushroom, shrimp and chicken gives complex and delicious flavor to this dish.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Preseason the Chicken and Shrimps.
02 - In a small bowl, mix Chicken pieces with half teaspoon of Soy Sauce and half teaspoon of Sake.
03 - In another bowl, mix Shrimps and half teaspoon of Soy Sauce and half teaspoon of Sake. Let them sit for a couple of minutes.
04 - Meanwhile, in a large bowl, mix Eggs, Dashi, Salt, 1 teaspoon Soy Sauce, and Mirin together.
05 - Now, strain the Egg mixture through a sieve.
( Let as much Egg as you can go through the sieve )
06 - Place a quater of Chicken, Shrimp, and Shiitake Mushrooms in each of 4 small ramekins.
07 - Pour Egg mixture over them to fill 3/4 of a ramekin. Cover ( with proper covers or aluminum foil - remember aluminium foil should not be used for cooking ) and put the covered ramekins into a steamer.
08 - Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.
09 - Sprinkle Mitsuba leaves and cover again for 2-3 minutes.
Notes:
- If you cannot find Mitsuba Leaves, you can use Green Onion, chopped.
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