This Chawanmushi recipe is always a success and super easy to make. I remember the first time when I tried Chawanushi (Japanese subdued egg) -I was in Japan for the first time and food in a Michelin star restaurant. It was served in a very small cup with different fillings/coverings. It looked so simple, but the dish itself looked so unusual and elegant. On our last trip to Japan, we have quickly forwarded for almost 9 years and have decided to take a trip to find this Chawanmushi cup and do it at home.
What is Chawanmushi?
Chawanmus is a Japanese pudding dish for Japanese eggs that is steamed in a small cup and typically eaten as a starter. The steamed pudding is super silky and hearty, made from eggs, dashi, soy sauce, mirin and salt. You can easily buy pre-made dashi bearing packages (you come in a bag like a tea bag) in your local Japanese special shop or even in certain Chinese grocery stores. If you feel really adventurous, you can manufacture the dashi warehouse at home at home -simply refer to our recipe for Miso soups!
If you are not easily available at home, you can easily replace with chicken broth and it will still taste just as good (although we highly recommend you to stay with traditional dashi). You can surpass and fill the pudding with almost all ingredients as you want. While you can use all fillings/coverings as desired, the most frequently used are:
- Shrimp/chicken
- Fish cake
- Mushrooms (e.g. Shimeji, fate)
- Carrot
We bought our Chawanmushi trophies in Japan, but it is possible that you will sell them in your local Japanese special business. If you don’t have any, you can easily use another small ship that is available to you, such as B. creation strips or other small tea cups.
How to do Chawanushi
This Chawanmushi recipe requires only a few important ingredients. You can creatively with which filling/covering you want
- Prepare steam bathroom – Fill in a large saucepan or ship with about 2 inches of water and place a vapor stand on it. Turn the heat to medium or until the water begins to simmer.
- Mix pudding ingredients together – Carefully whisk your eggs in a large mixing bowl until it is combined and be careful not to insert too many air bubbles. Combine in a separate bowl dashi, soy sauce, mirin and salt. Slowly whisk the dashi mixture into the egg mixture until they are completely combined.
- Measure the pudding mix into a pyrex (glass) that measures the cup -This is the most important step for a silky smooth pudding -strain the pudding mix into a Pyrex measuring cup in order to water the egg pudding mixture in your cups and to remove contamination in your pudding (e.g. excess protein)
- Add half of your fillings to the cup – Add half of your choice of your choice to your cups and add the egg pudding mixture until it is 2/3 full. You will add the relay layer so that the fillings can look through the top in order to make them more visually appealing.
- Steam and above with the rest of fillings – Damp up your pudding with your lids (if no lid, cover the cups with sheet metal film) for 5 minutes and then add the rest of your fillings before the pudding sets completely. Steam for another 5 minutes or until the pudding is defined.
Tips for success
- Use ingredients for room temperature – If your eggs have the same temperature as you have dashi, it ensures that your pudding mixture cooks faster and more evenly.
- Load your egg mixture – We cannot emphasize this enough – if you want this silky texture, you must strain your egg mixture before pouring it into your cups to dampen. When we struggled our mixture, we were left with many excess protein that could not be fully installed in the egg mixture. Throw this out, as this ultimately ruin the texture of your final court and unsightly white stripes are left when she cooks.
- Simply fit this Chawanmushi recipe with the 3: 1 ratio as instructions – You may not have medium eggs because our recipe requires at hand. You may want to scale or scale the recipe, depending on how many people you do for. The good news is that this recipe is easily scalable, since the ratio of dashi to eggs is 3: 1. In other words, if you have 100 g eggs, you need 300 g dashi. You can then set the spices (e.g. soy sauce, mirin, salt) according to the taste.
Did you like this Chawanmushi recipe? If so, take a look at these others that you might like:
Chawanmushi (Japanese subdued egg) recipe
Ingredients
Egg pudding
- 4 medium eggs (room temperature)
- 2 1/2 cup dashi (can be replaced by chicken broth)
- 1 tablespoon of light soy sauce
- 1 El Mirin
- 1/2 teaspoon salt
Toppings
- Mushrooms (e.g. Shiitake)
- Fish cake
- shrimp
- Parsley (set)
Instructions
- 1. Fill in a large saucepan with 2 inch water and place a steam shelf on the floor. Heat over medium heat until it begins to simmer.
- 2. In a medium -sized bowl, whisk the eggs gently until you combine them thoroughly and try not to insert too many air bubbles.
- 3. In a separate bowl dashi, soy sauce, mirin and salt combine and stir to combine.
- 4. Slowly drizzle into the eggs into the dashi mixture and be carefully combined.
- 5. This mixture by a sieve into a Pyrex measuring cup or a vessel with a run -out, to make the mixture easier.
- 6. Portion The egg mixture in individual cups (or your ship of choice) until it is 2/3 full. Add half of your choice half of your choice. Cover with the lid (if available) or with aluminum film.
- 7. Place your pudding cup on the steam shelf. If your steam shelf is not wide enough, you can put a plate on the steam shelf and add your cups to it. Close the lid of your pot.
- 8. Steam for about 5 minutes and open the lid in front of the pudding and add the rest of your ingredients/fill in the pudding so that you look at the top. Close the lids and dampen for another 5 minutes or until the pudding is fully set. You should be able to knock on the surface of the pudding with a spoon, and it should remain a bit tight when fulfilled.
- 9. You can serve this immediately while you are hot or at room temperature.
