Chawan Mushi

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Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, Chawan Mushi. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Chawan Mushi is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Chawan Mushi is something which I have loved my entire life.

Many things affect the quality of taste from Chawan Mushi, 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 Chawan Mushi 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 Chawan Mushi is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chawan Mushi estimated approx Prep: 30 mins  Cooking 15-25min.

To begin with this recipe, we must first prepare a few ingredients. You can have Chawan Mushi using 15 ingredients and 16 steps. Here is how you can achieve it.

This is a fantastic Japanese dish which is as traditional as sushi, if not more authentic. Its a flavoursome dish, a silky savoury custard with lots of treats hidden within (chicken, ginko nut etc) and finished with a light deep flavoured soup at the bottom.

Its is usually a winter dish and often include in Japanese Keiseki meals, but very easy to make and we often eat as a starter at dinner.

Key Points:
– The flavour comes from the Dashi, so it benefits from a good quality dashi (or stock I make an Onion soup version)
– A light silky custard is key, covering the cups before with cellophane prevents the egg mix from boiling over ensuring a smooth texture.

Tags: Starter; Japanese;

Ingredients and spices that need to be Make ready to make Chawan Mushi:

  1. For the Custard/Egg mix
  2. 2 medium eggs
  3. 2 tsp Soy sauce
  4. 2 tsp Sake
  5. 2 tsp Mirin
  6. 290 ml Dashi
  7. For the Condiments
  8. 2 dried Shitake Mushrooms
  9. 50g Chicken thigh: boneless and skin removed
  10. 2 medium Prawns
  11. 2 Ginko nut
  12. 2 slices Kamaboko: sliced about 0.5cm
  13. 2 Tbsp Caster sugar
  14. Sake, Soy sauce, Salt to season and Marinate Chikcken, Shitake and Prawns
  15. Yuzu zest: Optional

Instructions to make to make Chawan Mushi

  1. FOR THE CONDIMENTS:
    Place water in steamer and cover with lid. Place on very low heat on the smallest burner.
  2. If fresh, clean and boil ginko nuts till they turn yellow. Tin ones will already be clean.
  3. Cut up chicken into 1.5cm cubes and place in marinade of soy sauce and sake. Soy sauce and sake marinade is about 50:50 add salt and sugar as required. Let marinade for at least 30minutes
  4. De-vein the prawns, make thee cuts in the back to straighten the pawns. Again season with marinade as above.
  5. Remove stalk of the shitake, make a star in the top. Again season with marinade.
  6. Heat a frying pan on high heat with a little oil. When hot quick brown of the outside of the chicken, do not cook all the way through.
  7. FOR THE EGG MIX:
    dd soy sauce and sake to 290ml of dashi to a bowl. If using a tea bag heat all ingredients in a milk pan on low heat. Do not let the temperature raise above 40 degrees otherwise when combined with the eggs it will cook the eggs.
  8. Whisk eggs gently till combined, add (cold) dashi slowly bit at a time. When incorporated pass through a sieve.
  9. ASSEMBLE: (Need two small cups half the size of a normal tea mug)
    Place a piece of; chicken and Ginko in each cup
  10. Pour in egg mixture into the cups
  11. Place a piece of kamaboko into each cup.
  12. Place shiitake mushroom on top of the egg mixture, the mushroom should float.
  13. Cover the cup with cellophane and place in steamer for 15-25mins.
  14. Roughly 15-20 minutes in shake the cup the custard should have formed a thick skin on top, but seem liquid underneath. Remove the cellophane and place a prawn on each cup. Replace the lid on the steamer and cook for a further 5 minutes.
  15. It’s ready when you shake the cup and the custard can wobble but with a little firmness.
  16. Remove and let cool for 2-3 minutes, finally garnish with yuzu zest.

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So that’s going to wrap this up for this special food Recipe of Any-night-of-the-week Chawan Mushi. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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