ReC!Pe: Chawan Mushi

Chawan Mushi

I don't really favor chawan mushi (aka Japanese steamed custard) and rarely will it cross my mind to order one when out dining. Usually it comes with the set meals and sometimes I even passed it on to other people to finish it up. However over the weekend, I took time to prepare my first chawan mushi. To my suprise, it turned out really good, very tasty, and the texture smoooooth! Oh, and of coz my chawan mushi had lots of mushrooms in it too :D

What You Need:

Dashi (The basic stock used in almost every Japanese dish) [Instant dashi is available in powder, granules and liquid concentrate.]

Eggs, beaten lightly

Small tea or coffee cups [I made use of Sushi King tea cups :)]

Suggested ingredients that can be included, but not limited to, are :

• Shiitake MUSHROOMS :P, stems removed and quartered or thinly sliced
• Crabsticks, boiled
• Prawns, uncooked, shelled and deveined, with tails intact [Not for me though]
• Chicken breast fillet, thinly sliced
• Carrot, halved and thinly sliced

What to do:

1. If using instant dashi, add water and stir until dashi dissolves. Stir egg in gently to the bowl of dashi. Strain egg mixture through fine or cloth-lined sieve into a large jug.
2. Divide the ingredients among cups. Divide the egg mixture among the cups, leaving ~1 cm between egg mixture and top of cup. Cover cups with plastic wraps.
3. Place cup inside steamer or large wok of simmering water. Allow space between cups for the steam to circulate. Cover and leave to steam for ~20 minutes or until custard sets.
4. Remove plastic wrap and place hot cups on saucers or small plates, ready to serve.

There you go; Chawan Mushi all set! ^_^