Chawan mushi (Japanese steam egg) Learn how to make this appetizer for a true. All Reviews for Steamed Egg (Chawan Mushi). Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we The meaning of Chawanmushi.

Bahan Membuat Chawan mushi (Japanese steam egg)

250 mL Air matang.
3 butir Telur.
1 sdt kecap asin (5g).
1/2 sdt cuka (2g).
1/2 sdt kaldu ikan bubuk (2g).
1/2 sdt garam (1-2g).
Topping (sesuai selera).
Wortel iris bentuk kembang.
Daun bawang iris tipis.
Jamur Shitake iris tipis.

Langkah Memasak Chawan mushi (Japanese steam egg)

Kocok lepas telur.
Campur air, garam, kaldu ikan, cuka, kecap asin. Tuang campuran ke telur.
Tuang bahan ke wadah tahan panas, seperti aluminium foil atau wadah keramik atau kaca.
Kukus selama 5-6 menit atau sampai permukaan atas telur agak mengeras.
Sambil menunggu bisa rebus wortel dan jamur untuk topping sampai empuk.
Setelah 5 menit, buka tutup kukusan, letakkan topping hati-hati. Kalau gak tenggelam lebih bagus nanti tampilannya.
Kukus lagi sampai matang.
Makan pas masih hangat yaa pasti lebih enak.
Kalau mau lebih lembut lagi takaran airnya bisa ditambahkan sedikit yaa.

Rapidly boiling water will cause the egg custard to puff up and. This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand. Still, this steamed egg works with any flavorful stock such as chicken stock or mushroom stock. Egg - The egg is what turns the stock into a custard. Chawan means tea cup and mushi means steam in Japanese.

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