Simple Way to Prepare Homemade Chawanmushi (Savoury Custard Soup)

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The ingredients needed to make Chawanmushi (Savoury Custard Soup):

1. Prepare 4 Eggs
2. Take *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
3. Prepare 500 ml Dashi Stock
4. Prepare 1 tablespoon Mirin
5. Get 1/2 teaspoon Salt
6. Take 2 teaspoons Soy Sauce
7. Take <Other Ingredients Suggestion>
8. Take Chicken (*marinated with small amount of Soy Sauce for a few minutes)
9. Prepare Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
10. Prepare Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
11. Prepare Italian Parsley (or 'Shungiku', 'Mitsuba')

Chawanmushi's flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. Chawanmushi is a Japanese hot appetizer.

Steps to make Chawanmushi (Savoury Custard Soup):

1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
2. Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
3. Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
4. Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
5. Place the ingredients in small bowls, cups, ramekins or whatever you use.
6. Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
7. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée.
8. Serve 'Chawanmushi' with small spoons.

It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or Dashi is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth and many kinds of.

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