Cooking is a type of art and also there are many different sorts of cooking that you can discover. You can end up being a gourmet chef or you can merely attempt to master the art of cooking excellent meals within your house. Several work in the workplace utilize chefs, prep-cooks as well as supervisors that likewise manage cooks. We hope this Chawan-Mushi (Japanese Egg Custard) recipe can assist make you a better chef.

Chawan-Mushi (Japanese Egg Custard)

To make Chawan-Mushi (Japanese Egg Custard) you only need 14 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Chawan-Mushi (Japanese Egg Custard) :

Provide Egg.

Provide water.

You need to prepare x 2 inch piece kombu/dried kelp.

Use Katsuobushi.

Prepare Usukuchi/light colored and salty soy sauce.

You need to prepare salt.

Provide small pieces boiled chicken.

You need small pieces mochi.

Provide small pieces KAMABOKO fish cake.

You need to prepare small pieces Shiitake Mushroom.

Provide small pieces YURINE and NAMAFU, only If you find at grocery.

You need small pieces boiled shrimp.

Provide Yuzu peel.

Provide MITSUBA leaves.

Short Tips:

Do not concern about sharp knives. Can they give you a nasty cut? absolutely. However dull knives are constantly verified to be more dangerous because they are more prone to slip when cutting, which makes the possibility of cutting yourself higher. If you decide to keeping knives sharp, you should also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

step by step :Chawan-Mushi (Japanese Egg Custard)

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..

Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks..

Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool..

Preheat a steamer on high heat..

Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce..

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..

Beat the egg and add the dashi mixture to the egg. Strain it with a strainer..

Place the solid ingredients in a small cup or a ramekins..

Pour the egg mixture to fill 3/4 of cup and cover the cup..

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..

Garnish each cup with a YUZU peel and MITSUBA leaf..

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..

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!.

Yummy!.

Since you have actually read Chawan-Mushi (Japanese Egg Custard) recipe, it is the moment for you to head to the cooking area as well as prepare some great food! Bear in mind, food preparation is not an ability that can be 100 percent right at first. Method is needed for you to understand the art of food preparation.

If you find this Chawan-Mushi (Japanese Egg Custard) recipe useful please share it to your close friends or family, thank you and good luck.

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