Japanese Chawanmushi (Steamed Egg Custard)

Name: Japanese Chawanmushi (Steamed Egg Custard)
Yield: 4 people
Ingredients: 2 Egg (It was 115g this time); 345 g(115g×3) Hot water; 1 Chicken stock cube(Consomme cube); Any of your favorite ingredients; ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")

KA @kana_from_japan

Tokyo

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!

Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

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Ingredients

40mins

4 people

2 Egg (It was 115g this time)
345 g(115g×3) Hot water
1 Chicken stock cube(Consomme cube)
Any of your favorite ingredients
☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")

Cooking Instructions

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!