How to Prepare Appetizing Japanese Chawanmushi Steamed Egg Custard

Without fail making ultimate Japanese Chawanmushi (Steamed Egg Custard) easy, delicious, practical.

Good Evening every body, at this time you get present recipe Japanese Chawanmushi (Steamed Egg Custard) with 5 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 5 ingredients and 13 stages of easy cooking Japanese Chawanmushi (Steamed Egg Custard).

Ingredients for Japanese Chawanmushi (Steamed Egg Custard)

1. Prepare 2 : Egg (It was 115g this time).

2. Prepare 345 : g(115g×3) Hot water.

3. Prepare 1 : Chicken stock cube(Consomme cube).

4. Needed : Any of your favorite ingredients.

5. Needed : ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko").

If all ingredients Japanese Chawanmushi (Steamed Egg Custard) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Japanese Chawanmushi (Steamed Egg Custard)

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!.

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