Chawanmushi (茶碗蒸し,Chawanmushi, literally “tea cup steam” or “steamed in a tea bowl”) is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ.
Chawanmushi can be eaten either hot and cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon. Unusual for a traditional Japanese dish, it is commonly eaten with a spoon. Wiki.
3 pieces of Kamaboko the fish cake
Make dashi and cool it down. Beat eggs and put dashi in the bowl and mix together.
Put all ingredients in the cup. Pour eggs and dashi over the cup in the ingredients.
Use strainer for the eggs.
Steam it (high heat) 4 min. then turn off the heat and leave it for 8 min.
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