Microwave Chawanmushi (Steamed Egg Hotchpotch) Recipe by Toyohira Health Center, The City of Sapporo
 Toyohira Health Center, The City of Sapporo @cook_12085468 How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer! If you like it sweeter, you can add mirin or sugar. It is also recommended for those who have difficulty swallowing food. How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer! If you like it sweeter, you can add mirin or sugar. It is also recommended for those who have difficulty swallowing food. Microwave Chawanmushi (steamed egg hotchpotch) Share its first Cooksnap! How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer! If you like it sweeter, you can add mirin or sugar. It is also recommended for those who have difficulty swallowing food. How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer! If you like it sweeter, you can add mirin or sugar. It is also recommended for those who have difficulty swallowing food. Ingredients 2 servings 2 eggs ★2 pieces crab flavored fish paste (or simply surimi) ★1 shiitake mushroom, shredded ★6 ginkgo nuts (boiled) ★2 mitsuba leaves (or giant parsley) A bag Japanese style clear soup powder (or a bag of dashi powder) 200 ml lukewarm water 2 eggs ★2 pieces crab flavored fish paste (or simply surimi) ★1 shiitake mushroom, shredded ★6 ginkgo nuts (boiled) ★2 mitsuba leaves (or giant parsley) A bag Japanese style clear soup powder (or a bag of dashi powder) 200 ml lukewarm water Cooking Instructions 1 Put the soup powder in a bowl. 2 Mix lukewarm water and eggs in a separate container, and pour through strainer into 1. 3 Place "★" in a cup and pour 2 into it. Heat each piece in a microwave oven at 200-300W (or defrost mode if not available) for about 7 minutes. 4 Stick a bamboo skewer into the cup, if clear liquid comes out and it is thoroughly heated, it is ready. ※If it doesn't harden, add more heat for another 10 seconds. 1 Put the soup powder in a bowl. 1 Put the soup powder in a bowl. 2 Mix lukewarm water and eggs in a separate container, and pour through strainer into 1. 2 Mix lukewarm water and eggs in a separate container, and pour through strainer into 1. 3 Place "★" in a cup and pour 2 into it. Heat each piece in a microwave oven at 200-300W (or defrost mode if not available) for about 7 minutes. 3 Place "★" in a cup and pour 2 into it. Heat each piece in a microwave oven at 200-300W (or defrost mode if not available) for about 7 minutes. 4 Stick a bamboo skewer into the cup, if clear liquid comes out and it is thoroughly heated, it is ready. ※If it doesn't harden, add more heat for another 10 seconds. 4 Stick a bamboo skewer into the cup, if clear liquid comes out and it is thoroughly heated, it is ready. ※If it doesn't harden, add more heat for another 10 seconds. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 23, 2022 06:25 Comments Similar Recipes Chawan-mushi (Steamed Egg Custard) in the Microwave Chawan-mushi (Steamed Egg Custard) in the Microwave I didn't have a steamer, so I used the microwave. This can be made while you're making other dishes. You can cool this in the refrigerator in the summer for an egg tofu-like dish! Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like. Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have. Recipe by Raimu cookpad.japan Kelanchim (Korean Chawanmushi) Steamed Egg Custard Kelanchim (Korean Chawanmushi) Steamed Egg Custard This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like. Dashi stock is made with liquid seasoning, so it has less water content than Chinese stock. This recipe calls for dashi stock granules, so use 2/3 teaspoon salt, but use 1 whole teaspoon if you are using dried bonito flakes for the broth. Kelanchim is generally made in an earthenware pot, but it can also be easily made in a normal pot. Recipe by Heartful Kitchen Rei cookpad.japan Korean-Style Steamed Egg Custard (Geranchim) Korean-Style Steamed Egg Custard (Geranchim) Whenever I order something spicy from a Korean restaurant, I always get some of this for free. When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly. If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through. Recipe by Gutsugutsudesu cookpad.japan Chawan-Mushi (Japanese Egg Custard) Chawan-Mushi (Japanese Egg Custard) Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of dashi! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆ **1 cup = 250ml Yuki Wakame Seaweed Chawanmushi (Egg Custard) Wakame Seaweed Chawanmushi (Egg Custard) I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling. It's delicious just with wakame seaweed, but if you add kamaboko fish cake and imitation crab sticks, they will add more colour and it will taste better. Remove the lid after 10 minutes in Step 4, and check the egg mixture. If it's still runny, cook a little bit more, or microwave. Recipe by zakkiiM cookpad.japan Make Delicious Savory Egg Custard (Chawanmushi) Using Instant Soup Mix Make Delicious Savory Egg Custard (Chawanmushi) Using Instant Soup Mix This is very simple to make since I used instant clear soup (osuimono) packets as the soup stock. I love chawanmushi, and I wanted to be able to make it at any time. I came up with this recipe through trial and error. You can make this very easily in a frying pan too. Steaming the custard is the most difficult part, but as long as there's steam, you can cook them fine over low heat. Gingko nuts make a loud noise when they're heated so beware! Soup mixes differ from brand to brand so make sure you adjust the amount of salt added accordingly. If your pot or pan cover is dome-shaped, water will not drip so you don't need a towel. Take a peek at the custard frequently to make sure it doesn't get too full of bubbles, which ruin the texture. When the custards puff up a little bit they are done. Recipe by Agatsukuiekei cookpad.japan Chawan-mushi (Steamed Egg Custard) in the Microwave Chawan-mushi (Steamed Egg Custard) in the Microwave I didn't have a steamer, so I used the microwave. This can be made while you're making other dishes. You can cool this in the refrigerator in the summer for an egg tofu-like dish! Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like. Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have. Recipe by Raimu cookpad.japan Chawan-mushi (Steamed Egg Custard) in the Microwave Chawan-mushi (Steamed Egg Custard) in the Microwave I didn't have a steamer, so I used the microwave. This can be made while you're making other dishes. You can cool this in the refrigerator in the summer for an egg tofu-like dish! Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like. Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have. Recipe by Raimu cookpad.japan Kelanchim (Korean Chawanmushi) Steamed Egg Custard Kelanchim (Korean Chawanmushi) Steamed Egg Custard This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like. Dashi stock is made with liquid seasoning, so it has less water content than Chinese stock. This recipe calls for dashi stock granules, so use 2/3 teaspoon salt, but use 1 whole teaspoon if you are using dried bonito flakes for the broth. Kelanchim is generally made in an earthenware pot, but it can also be easily made in a normal pot. Recipe by Heartful Kitchen Rei cookpad.japan Kelanchim (Korean Chawanmushi) Steamed Egg Custard Kelanchim (Korean Chawanmushi) Steamed Egg Custard This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like. Dashi stock is made with liquid seasoning, so it has less water content than Chinese stock. This recipe calls for dashi stock granules, so use 2/3 teaspoon salt, but use 1 whole teaspoon if you are using dried bonito flakes for the broth. Kelanchim is generally made in an earthenware pot, but it can also be easily made in a normal pot. Recipe by Heartful Kitchen Rei cookpad.japan Korean-Style Steamed Egg Custard (Geranchim) Korean-Style Steamed Egg Custard (Geranchim) Whenever I order something spicy from a Korean restaurant, I always get some of this for free. When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly. If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through. Recipe by Gutsugutsudesu cookpad.japan Korean-Style Steamed Egg Custard (Geranchim) Korean-Style Steamed Egg Custard (Geranchim) Whenever I order something spicy from a Korean restaurant, I always get some of this for free. When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly. If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through. Recipe by Gutsugutsudesu cookpad.japan Chawan-Mushi (Japanese Egg Custard) Chawan-Mushi (Japanese Egg Custard) Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of dashi! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆ **1 cup = 250ml Yuki Chawan-Mushi (Japanese Egg Custard) Chawan-Mushi (Japanese Egg Custard) Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of dashi! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆ **1 cup = 250ml Yuki Wakame Seaweed Chawanmushi (Egg Custard) Wakame Seaweed Chawanmushi (Egg Custard) I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling. It's delicious just with wakame seaweed, but if you add kamaboko fish cake and imitation crab sticks, they will add more colour and it will taste better. Remove the lid after 10 minutes in Step 4, and check the egg mixture. If it's still runny, cook a little bit more, or microwave. Recipe by zakkiiM cookpad.japan Wakame Seaweed Chawanmushi (Egg Custard) Wakame Seaweed Chawanmushi (Egg Custard) I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling. It's delicious just with wakame seaweed, but if you add kamaboko fish cake and imitation crab sticks, they will add more colour and it will taste better. Remove the lid after 10 minutes in Step 4, and check the egg mixture. If it's still runny, cook a little bit more, or microwave. Recipe by zakkiiM cookpad.japan Make Delicious Savory Egg Custard (Chawanmushi) Using Instant Soup Mix Make Delicious Savory Egg Custard (Chawanmushi) Using Instant Soup Mix This is very simple to make since I used instant clear soup (osuimono) packets as the soup stock. I love chawanmushi, and I wanted to be able to make it at any time. I came up with this recipe through trial and error. You can make this very easily in a frying pan too. Steaming the custard is the most difficult part, but as long as there's steam, you can cook them fine over low heat. Gingko nuts make a loud noise when they're heated so beware! Soup mixes differ from brand to brand so make sure you adjust the amount of salt added accordingly. If your pot or pan cover is dome-shaped, water will not drip so you don't need a towel. Take a peek at the custard frequently to make sure it doesn't get too full of bubbles, which ruin the texture. When the custards puff up a little bit they are done. Recipe by Agatsukuiekei cookpad.japan Make Delicious Savory Egg Custard (Chawanmushi) Using Instant Soup Mix Make Delicious Savory Egg Custard (Chawanmushi) Using Instant Soup Mix This is very simple to make since I used instant clear soup (osuimono) packets as the soup stock. I love chawanmushi, and I wanted to be able to make it at any time. I came up with this recipe through trial and error. You can make this very easily in a frying pan too. Steaming the custard is the most difficult part, but as long as there's steam, you can cook them fine over low heat. Gingko nuts make a loud noise when they're heated so beware! Soup mixes differ from brand to brand so make sure you adjust the amount of salt added accordingly. If your pot or pan cover is dome-shaped, water will not drip so you don't need a towel. Take a peek at the custard frequently to make sure it doesn't get too full of bubbles, which ruin the texture. When the custards puff up a little bit they are done. 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