Japanese Chawanmushi (Steamed Egg Custard) Recipe by KA
Cooking Instructions 40mins 1 Cut ingredients (honeywort and Japanese fish cake) in small pieces. 2 Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.) 3 Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.) 4 ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together. 5 ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside. 6 Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother. 7 Put ingredients into a heat resistant cups. ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail. 8 Once the chicken soup gets cool, mix it with eggs. 9 ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture. 10 11 ☆Tip 6☆ Cover the cups tightly with aluminum foil. 12 ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.> 13 Tilt a cup. If the soup is clear, it's done! 1 Cut ingredients (honeywort and Japanese fish cake) in small pieces. 1 Cut ingredients (honeywort and Japanese fish cake) in small pieces. 2 Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.) 2 Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.) 3 Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.) 3 Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.) 4 ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together. 4 ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together. 5 ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside. 5 ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside. 6 Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother. 6 Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother. 7 Put ingredients into a heat resistant cups. ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail. 7 Put ingredients into a heat resistant cups. ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail. 8 Once the chicken soup gets cool, mix it with eggs. 8 Once the chicken soup gets cool, mix it with eggs. 9 ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture. 9 ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture. 10 10 11 ☆Tip 6☆ Cover the cups tightly with aluminum foil. 11 ☆Tip 6☆ Cover the cups tightly with aluminum foil. 12 ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.> 12 ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.> 13 Tilt a cup. If the soup is clear, it's done! 13 Tilt a cup. If the soup is clear, it's done! 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