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Chawanmushi

   

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)
Chawanmushi

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

                                           

Leave a Comment





41 Responses to “Chawanmushi”

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  1. didally — December 4, 2007 @ 11:40 am

    Your chawanmushi looks so bright and cheery! I like your cups too. Love all the jap food you make. Makes me drool. =D

    Reply

  2. wiffy — December 6, 2007 @ 9:25 am

    the cups nice hor… I bought at daiso, what a steal ;p

    Reply

  3. tigerfish — December 7, 2007 @ 6:34 pm

    That’s a chawanmushi with generous ingredients. :)

    I like your table mats.

    Reply

  4. swing — December 8, 2007 @ 12:55 am

    wow, great blog! u absolutely solved the bubbles problem for me!

    p.s. more recipes pls!

    Reply

  5. wiffy — December 10, 2007 @ 11:32 am

    thanks, swing ;p

    Reply

  6. WokkingMum — December 13, 2007 @ 2:43 pm

    Dont let my kids see this! They will want to eat the monitor! hehehe … It’s their all time favourite!

    Reply

  7. 33 — March 17, 2009 @ 6:12 pm

    Where can I buy kombu and bonito stock?

    Reply

  8. 33 — March 17, 2009 @ 6:12 pm

    Hi, where can i buy kombu and bonito stock?

    Reply

  9. wiffy — March 17, 2009 @ 9:03 pm

    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 =)

    Reply

  10. 33 — March 18, 2009 @ 9:30 am

    Thanks, Wiffy. Can’t wait to try it :-)

    Reply

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