Recipe: Appetizing Chawan mushi

Chawan mushi. 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 slightly more formal Japanese restaurants in Japan. "Chawan" means teacup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup.

Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You can cook Chawan mushi using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chawan mushi

1. You need 300 ml of water.
2. It's 1 1/2 tablespoon of mushroom broth flavoring.
3. It's 2 of eggs.
4. You need 1 of mushroom.
5. You need 1 slice of smoked beef (optional).

You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. 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. Chawan (tea cup) mushi (steam) literally means teacup steamed egg custard.

Chawan mushi instructions

1. Put the 300ml water into a bowl. take 1 1/2 tablespoon of mushroom broth flavoring and put them into the previous water bowl. stir well..
2. In a different bowl, crack 2 eggs and beat them until the eggs are fully blended. after that, filter the eggs and pour them slowly into the bowl filled with water and mushroom broth flavoring. stir gently until evenly mixed. don’t make any bubbles while stirring it..
3. Cut the mushroom (shiitake mushrooms are the best for this, but i use chanterelle mushrooms) and the smoked beef to a small size..
4. Prepare three bowls / glasses. put the chopped mushroom and smoked beef into each bowl / glass..
5. Pour the mixture of water and eggs into the bowl / glass gently. i recommend to use a spoon. when you’re done, cover the bowls / glasses with plastic wrap..
6. Set the steamer. when the steamer is hot, put in the chawan mushi bowls / glass and put a napkin on the handle of the steamer. steam for exactly 15 minutes..
7. After 15 minutes, take the chawan mushi bowls / glasses out of the steamer. bon appetite!.
8. It shouldn’t be bubbly like mine. mine is bubbly because i don’t have any plastic wrap ☺️.

Unlike other egg custard, Chawanmushi is not sweet but it has savoury flavour packed with umami from dashi stock and topping ingredients. What the Egg mixture is flavoured with? Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions.