We love Chawanmushi! We tried this many times at home already and it gets better with practice ;P (the earlier ones I did were too dry on top). They’re easy to make and I’m so glad we don’t have to run off to a sushi place every time we need a Chawanmushi fix 
Chawanmushi (Japanese egg custard steamed in a tea cup)
Ingredients
(makes 4 cups)
A) For the egg custard mixture::
3 eggs (4 if the eggs are small)
1 2/3 cups kombu and bonito stock
1 tsp sugar
2 tsp sake or white cooking wine
3/4 to 1 tbsp light soy sauce
B) Things you can put as filling::
Kamaboko fish cake slices
Gingko nuts
Pumpkin, small dices
Shiitake mushrooms, thinly sliced
Prawns, shelled
Chicken breast fillet, thinly sliced
Shredded crabstick
Imitation sharks fin
Hon Shimeji mushrooms, just the tops (great for garnishing the top because they float up easily)
Directions
1. Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
2. Add the rest of the ingredients from A to the eggs mixture. Strain the mixture through a fine sieve.
3. Place the desired filling from B into each cup and pour the egg mixture over (do not fill to the brim, leave some gap on top).
4. Cover the cups with lids, transparent food wrap or aluminum foil.
5. Steam the cups over high heat for about 10 mins. To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked.
References
Cooking Around the World: Japanese by Masaki Ko
Chawanmushi Recipe from About.com
|
Subscribe via rss or email or iGoogle. |
Be my friend @
♥ If you like this post, help me promote it via the following, thank you! ♥
{ 1 trackback }
{ 21 comments… read them below or add one }
Your chawanmushi looks so bright and cheery! I like your cups too. Love all the jap food you make. Makes me drool. =D
the cups nice hor… I bought at daiso, what a steal ;p
That’s a chawanmushi with generous ingredients.
I like your table mats.
wow, great blog! u absolutely solved the bubbles problem for me!
p.s. more recipes pls!
thanks, swing ;p
Dont let my kids see this! They will want to eat the monitor! hehehe … It’s their all time favourite!
Where can I buy kombu and bonito stock?
Hi, where can i buy kombu and bonito stock?
hi 33, you can find it either at Cold Storage outlets (Japanese dry foods section), certain NTUC outlets (the bigger ones which stock Japanese stuff), the basement Japanese supermarket at Isetan Orchard, and Sakuraya (basement shop at Parkway Parade selling all kinds of Japanese cooking foods). The one I got is in a box and inside the box are sachets of the powered stock. Hope you find it =)
Thanks, Wiffy. Can’t wait to try it
Hi Wiffy,
I tried making your chawanmushi today, and it turned out too wet instead of dry!
Any help?
Thanks!
Hi j, how long did you steam it? If it’s too watery you may need to steam a little longer. Did you also follow the same amount for the stock? You can try reducing the stock used too.
Hi i tried steaming it for 15 minutes, cos i saw that it was too dry.
I tried the 2nd batch, and reduced the stock but it turned out the same!
Please help:)
hi wiffy
how can I control the stove “fire” so that the egg will turn our smooth and not with holes? My MIL used to prepared but with lots of holes that makes it looks ugly? I heard if the stove “fire” is too high than it will have lots of “holes”.
Hi spinach, I think middle flame is ok.
To prevent bubbles, refer to the cooking notes found at the end of this post. Basically you need to seal the cups when steaming. You have reminded me to update this post with the tips.
Hi,
so for the konbu and bonito stock, you simply add 1 and 2/3 cup of hot water to one sachet and dissolve the granules?
Do I need to let it cool before adding it to the egg mixture?
Also do the eggs need to be well combined i.e. like omelette mixture?
Thanks in advance.
Hello Wiffy
Check with you the bonito stock you used is it the liquid type or powder? Do you add water so that the egg will be smooth? My MIL style of cooking she adds water, if yes, how much water should I add?
Thanks!
Hi spinach, the bonito stock I used is the powder type, mixed with 1 2/3 cups water to form the stock, which is the main “liquid” for the chawanmushi. Hope this helps.
Hi wiffy, where to buy the bowl & Kamaboko fish cake slices? can out the bowl into the eletric steamer? Thanks
Hi joeline, are you from Singapore?
I got the tea cups at Daiso Singapore. I think they can be placed in electric steamer, you can check out the manual for instructions.
I bought frozen kamaboko fish cake at supermarket. It usually come in a long tube form, you just have to slice them to smaller pieces.
Sorry, i means the tea cuo but bowl…