The native guide; All about unique Japan google.com, pub-5441866818918003, DIRECT, f08c47fec0942fa0 JAPANESE HOT APPETIZER CHAWANMUSHI: JAPANESE STEAMED EGG CUSTARD RECIPE | Japanmcconnell

JAPANESE HOT APPETIZER CHAWANMUSHI: JAPANESE STEAMED EGG CUSTARD RECIPE

Food & Recipes

Chawanmushi is one of iconic Japanese cuisine. It’s a simple dish, but it’s also known for a difficult dish to make since the dish comes out under-cooked or over-cooked and less-seasoned.

Chawanmushi is the savory hot apperizer that absolutely catch guest’s eyes so it is one of the dish you want to master.

Once you learn how to make it, it’s a very simple and easy to make. Even if you don’t have a steamer, you can make it in a pot.

INGREDIENTS FOR CHAWANMUSHI

In my blog, I try to use ingredients that you can easily get.

DASHI BROTH

The main flavor used up chawanmushi comes from the Japanese dashi broth. Traditionally, kelp dashi or bonito dashi is used for chawanmushi. You can make traditional Japanese dashi from scratch, but, I use dashi powder in my recipe.

Moreover, my husband does not like Japanese dashi so even I use chicken soup powder (Knorr).

Besides, you can use the dashi water which is used for rehydrating dried shiitake mushrooms.

HOW TO MAKE DASHI BROTH MADE WITH DASHI KELP

HONDASHI POWDER GUIDE

MIX-INS

Traditional ingredients are chicken, shrimp, crab meat for proteins, mushrooms and kamaboko fish cake, mitsuba (Japanese herb) AND ginkgo nuts.

*WHAT’RE GINKGYO NUTS?

  • Proteins give rich umami flavor to the dish.
  • Mushrooms and kamaboko fish cake gives umami flavor to the dish.
  • Mitsuba (Japanese herb) brings the color.
  • Ginkyo nut gives a crunchy texture.

There are many recipes and preferences include some recipe like many kinds of ingredients at the same time or contrary, stick to the simple ingredients.

I know it is hard to get these authentic local Japanese ingredients, so I’ll give you the substitute ideas in the table below.

However, more ingredients in chawanmushi increase the risk of unsuccessful especially for the first time.

Keep mind to ready ingredients that makes up to 1/5 full in a cup.

SUBSTITUTE INGREDIENTS IDEAS

PROTEINSchicken, shrimp, crab meat, ground meat
2nd PROTEINSkamaboko fish cake/Asian fish cakes, fake crab meat,
canned tuna, wiener sausages, spam
VEGGIESmushrooms except for Maitake mushroom (Grifola frondosa),
leafy veggies such as spinach, baby kale, bock choy,
Japanese mustard spinach, edamame,
broccoli, sweet corn
HEARBmitsuba leaves, cilantro, chive, scallion,
basil, Italian parsley
CRUNCHY TEXTUREGinjyo nuts, water chestnuts,
bamboo shoots
OTHERSUdon or somen noodles,
yurine(liliy bulb)

If maitake mushrooms are added to chawanmushi, the egg mixture will not solidify. This is because maitake mushrooms contain protease, a protein-degrading enzyme, which breaks down egg proteins and prevents the egg fluid from coagulating.

IMPORTANT COOKING TIPS FOR CHAWANMUSHI

REMEMBER THE 1:3 RATIO OF EGG TO DASHI BROTH

The important tip to be successful in the smooth chawanmushi, remember the 1:3 ratio of egg to DASHI broth.

Always measure egg each time you make chawanmushi and prepare 3 times amount of dashi broth.

If there is too much stock, it will be too runny, and if there is too much egg, it will be harder. The weight of eggs varies depending on the size and each individual, so be sure to measure them every time.

STRAN THE EGG MIXTURE

It is important to stir eggs gently not to froth, yet, straining the egg mixture is more important to make smooth chawanmushi.

You can use chopsticks, a fork, or a whisk to stir eggs. Attach chopsticks (a fork/a whisk) to the bottom and stir well without frothing.

Use a strainer/ a tea strainer/ a shift, strain the egg mixture. Discard egg white remained in the strainer.

COVER THE CUP WITH ALMINUM FOIL

To prevent the surface from water drops, cover each cup with alminum foil.

If you use chawanmushi cups which include lids, you can use them, but they will be extremely hot, so I recommend using aluminum foil instead.

PLACE THE CUP IN BOILING WATER

Place the cup in boiling water since the egg mixture will not be cooked in low temperature. I use a cooking pot without a steamer and pour boiled water.

You can bring cold water to a boil in a cooking pot but wait place the cup until the water gets boiled.

When using a steam pot, you should start steaming chwanmushi in boiling water.

Place a chopstick or something under a lid that can keep steam out.

3 MINUTES OVER HIGH HEAT, 7 MINUTES OVER LOW, 10 MINUTES NO HEAT

Steam the chawanmushi for 3 minutes over high heat then reduce the heat to low. Continue steaming for 7 minutes and turn off the heat.

Remove the chopstick and put the lid back. Let the chawanmushi keep cooking for 10 minutes.

!!! These cooking time may vary depending on the type and thickness of cups you’ll use.

[How to know the chawanmushi done cooked]

Carefully hold the cup with folded towel and lean the cup little bit, then, it’ll be cooked done if the soup (liquid) is clear or the egg mixture in not runny.

If it needs more cooking, place cups to the pot covered without the chopstick and cook for another few minutes over low heat. Turn off the heat and let the mixture keep cooking for 3 minutes.

SHRIMP CHAWANMUSHI WITH HONDASHI (CHICKEN BUILLON) POWDER

Rico McConnellRico McConnell
Chawanmushi is one of iconic Japanese cuisine. It’s a simple dish, but it’s also known for a difficult dish to make since the dish comes out under-cooked or over-cooked and less seasoned.
Chawanmushi is the savory hot apperizer that absolutely catch guest’s eyes, so it is one of the dish you want to master.
Once you learn how to make it, it’s a very simple and easy to make. Even if you don’t have a steamer, you can make it in a pot.
In my blog, I try to use ingredients that you can easily get.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4 servings

Equipment

  • 4 chawanmushi cups or heat resistant cups
  • 1 cooking pot with a lid
  • 1 chopstick or something to put underneath of the lid
  • 1 strainer

Ingredients  

  • 3 whole eggs
  • Lukewarm water *3 times amount of whole eggs
  • 1 TSP HONDASHI powder / Chicken soup powder
  • a pinch pf salt
  • 2 Dried Shiitake mushrooms
  • 4 Cooked shrimp
  • 8 sliced water chestnuts
  • ¼ cup Chopped cilantro

Instructions 

  • (Rehydrate dried shiitake mushrooms) Bring back the dried shiitake mushrooms in cold water for 5-8 hours.
    Take the axis and sliced shiitake mushrooms.
  • (Make Dashi broth) In this recipe, use dashi powder (or chicken soup powder if preferred). Welcome to use authentic dashi broth made of dashi kelp/ bonito flakes or you can use the water after rehydrating dried shiitake mushrooms.
    Mix Dashi powder (or chicken soup powder) with lukewarm water.
  • Beaten eggs with a whisk.
    Combine the beaten egg, a pinch of salt (about ¼ TSP), and dashi broth (make sure it cools enough) and strain the mixture to a strainer.
  • Place the prepared ingredients in equal portions in chawanmushi cups or heat-resistant containers.
  • Gently pour the egg mixture into each cup, being careful not to whisk. Add egg mixture until it reaches 80%.
  • Cover each cup with a piece of aluminum foil. You can use a lid for chawanmushi cup yet it'll be extremely hot, so I recommend using aluminum foil.
  • Gently place each cup into the pot. Gently add boiled water to the bottom of the pot until it reaches 1/3 of the way up.
  • Place the chopstick or something that it can keep the heat out, then, place the lid.
  • Cook the egg mixture over high heat for 3 minutes, then, reduce the heat to low. Continue cooking for 7 minutes.
  • Turn off the heat. Remove the chopstick and place the lid back on the pot. Let the mixture keep cooking for 10 minutes on the stove.
  • [How to know the chawanmushi done cooked]
    Carefully hold the cup with folded towel and lean the cup little bit, then, it'll be cooked done if the soup (liquid) is clear or the egg mixture in not runny.
    *If it needs more cooking, place cups to the pot covered without the chopstick and cook for another few minutes over low heat. Turn off the heat and let the mixture keep cooking for 3 minutes.
  • Serve and enjoy. Optionally, top with a pinch of salt or soy sauce if desired since this chawanmushi is light flavored.
    *Extra cooked shrimp are used on the top of chawanmshi on the image.

Video

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Egg, Healthy, Holiday, Traditional
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