Chawan-Mushi (Japanese Egg Custard)
Chawan-Mushi (Japanese Egg Custard)

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Chawan-Mushi (Japanese Egg Custard) cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you quickly, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at different established activities possibly. I am certain you will see lots of people who just like the Chawan-Mushi (Japanese Egg Custard) dishes that you just make.

Alright, don’t linger, let’s practice this chawan-mushi (japanese egg custard) formula with 14 components which are absolutely easy to obtain, and we have to process them at the very least through 14 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition - Chawan-Mushi (Japanese Egg Custard):
  1. Require 1 for Egg
  2. Prepare 180 ml for water
  3. Require 2 inch - x 2 inch piece kombu/dried kelp
  4. You need 1 handful of Katsuobushi
  5. Provide 1/2 tsp - Usukuchi/light colored and salty soy sauce
  6. Get 1/4 tsp of salt
  7. Require 2 for small pieces boiled chicken
  8. Get 2 - small pieces mochi
  9. Need 2 of small pieces KAMABOKO fish cake
  10. Prepare 2 for small pieces Shiitake Mushroom
  11. Require 2 for small pieces YURINE and NAMAFU, only If you find at grocery
  12. Make ready 2 for small pieces boiled shrimp
  13. Take to taste of Yuzu peel
  14. Make ready 2 of MITSUBA leaves
Chawan-Mushi (Japanese Egg Custard) start cooking:
  1. First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.
  2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
  3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
  4. Preheat a steamer on high heat.
  5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
  6. Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.
  7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
  8. Place the solid ingredients in a small cup or a ramekins.
  9. Pour the egg mixture to fill 3/4 of cup and cover the cup.
  10. Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.
  11. Garnish each cup with a YUZU peel and MITSUBA leaf.
  12. You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes.
  13. The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess… Take it slow!
  14. Yummy!

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