Japanese Egg - Chawanmushi

 

https://www.youtube.com/watch?v=StQB_HQi8ek

Chawanmushi is a Japanese savory egg custard dish. The base of the custard is an egg mixture flavored with soy sauce, dashi, and mirin. Other ingredients such as shiitake mushrooms, ginkgo nuts, kamaboko (Japanese fish cake) and boiled shrimp are usually added. The whole thing is steamed in a cup and often served as a cold or hot appetizer. When done correctly, the egg custard is light and similar to silken tofu. Servings: 2 Ingredients: Shiitake mushrooms Shrimp Chopped Scallions ½ cup of dashi broth ½ tsp of mirin ¼ tsp of soy sauce pinch of salt 1 egg Directions: 1. Prepare your steamer. Bring to a boil over high heat. 2. Set aside ingredients of your choice. If you are using dried shiitake mushrooms, reconstitute them in hot water. If you are using shrimp, peel and devein. 3. In a small mixing bowl, whisk together one egg, mirin, soy sauce, salt and dashi broth. Strain the egg mix. 4. In two rice bowls or tall ramekins, place your prepped ingredients. Divide the egg mix between the two bowls or ramekins, cover with tin foil or plastic wrap. 5. Reduce the heat of your steamer so the water is at a simmer. Place your bowls into the steamer and cover. Let it steam for 15 to 20 minutes. 6. Serve hot or chill in the fridge depending on your preference. Notes: If you don't have dashi broth, you can substitute with chicken or vegetable broth. Don't like shrimp? You can add fish cakes or chicken. If you are using chicken, slice into bite-sized pieces and steam for an additional 5 minutes. Chawanmushi can be enjoyed right out of the steamer or chilled, depending on your preference.

2) Instant Pot Chawanmushi

https://www.youtube.com/watch?v=OEqu5c2edSw

https://www.justonecookbook.com/instant-pot-chawanmushi/

INGREDIENTS - Egg Mixture - 1 ¾ cup dashi (400 ml) (Use kombu dashi for vegetarian) 3 large eggs 1 tsp mirin 1 tsp Usukuchi (Light-Color) Soy Sauce (Or use regular soy sauce or gluten-free soy sauce for GF) ½ tsp kosher salt - Chawanmushi Ingredients - 1 chicken thigh (3.4 oz, 96 g) (skip for vegetarian) 5 shrimp (2.6 oz, 73 g) (skip for vegetarian) 2 Tbsp sake (1 Tbsp each for thigh and shrimp) 1.4 oz carrot (40 g, roughly 1.5”) 5 stalks mitsuba (Japanese parsley) 2.3 oz shimeji mushrooms (65 g) (or any mushrooms) 1 inch Kamaboko (fish cake) (skip for vegetarian)

How much Dashi for Egg ?

• 1 egg (50 ml) – 125 ml dashi
• 2 eggs (100 ml) – 250 ml dashi
• 3 eggs (150 ml) – 375 ml dashi (can make 5 200-ml ramekins)
• 4 eggs (200 ml)- 500 ml dashi
• 5 eggs (250 ml)- 625 ml dashi
• 6 eggs (300 ml)- 750 ml dashi (can make 10 200-ml ramekins)
• 7 eggs (350 ml)- 875 ml dashi
• 8 eggs (400 ml)- 1000 ml dashi

3) Dairies of a Master Sushi Chef - Chawanmushi

“Chawan” means tea cup or rice bowl and “mushi” means steamed in Japanese, so together it is indeed steamed food in a cup. Recepies can be simple or complicated; it depends on what you wish to add, but more importantly, what you have that's readily available. Chawanmushi’s flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan so give this receipe a try at home and tell us how it came out. Impress your family and friends!

https://www.youtube.com/watch?v=vRV3nRrVNHM

Recipe: 64oz water with small sheet of kelp. Bring to boil and remove kelp. Turn off fire and add these ingredients. Add 2 small teaspoons of dashi seasoning. Add 1oz Mirin. Add 1oz Soy Sauce. Add 4 pinches salt. Let cool to room temperature. Ratio 1 part egg, 3 parts soup mixture Add your favorite vegetables, shrimp, chicken in a soup cup or small bowl into a steamer for 10 minutes. Remove the cup/bowl from steamer and let cool, then enjoy :)