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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Fans of Chawanmushi, now you can cook it at home! They’re easy to make and I’m so glad we don’t have to run off to a sushi place every time we need a Chawanmushi fix ;p Ingredients:
a) for the egg custard mixture |
3 eggs (4 if the eggs are small) |
1 2/3 cups kombu and bonito stock |
1 tsp sugar |
2 tsp sake or white cooking wine |
3/4 to 1 tbsp light soy sauce |
b) things you can put as filling |
kamaboko fish cake slices |
gingko nuts |
pumpkin, small dices |
shiitake mushrooms, thinly sliced |
prawns, shelled |
chicken breast fillet, thinly sliced |
shredded crabstick |
imitation sharks fin |
hon shimeji mushrooms, just the tops (great for garnishing the top because they float up easily) |
Directions:
1. Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
2. Add the rest of the ingredients from A to the eggs mixture. Strain the mixture through a fine sieve.
3. Place the desired filling from B into each cup and pour the egg mixture over (do not fill to the brim, leave some gap on top).
4. Cover the cups with lids, transparent food wrap or aluminum foil.
5. Steam the cups over high heat for about 10 mins. To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked.
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