Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup. This is why it has a very high ratio of soup stock to egg, and the custard usually has. Dragon Raja Chawanmushi Recipe Cuisines Career waiter.

Bahan Membuat Chawanmushi

2 butir telur.
1/3 kaldu ayam blok, larutkan dalam 50ml air panas.
250 ml air.
1 sdt kecap asin (sy pake light soy sauce).
secukupnya lada bubuk.
Isian:.
2 buah crabstick.

Langkah Memasak Chawanmushi

Kocok perlahan telur, jaga jangan sampai berbuih..
Campur larutan kaldu dan air, lalu tuang ke dalam kocokan telur. Tambahkan kecap asin dan lada. Aduk rata perlahan. Saring. Sisihkan..
Potong2 crabstick (bole diganti sesuai selera/isi kulkas 😁). Masukkan ke dalam wadah tahan panas, lalu tuangkan campuran telur. Jangan terlalu penuh karena akan naik sedikit ketika di kukus. Tutup dengan plastic wrap..
Siapkan panci, taruh selembar tisu dapur di dasar panci (katanya supaya bisa mengukus perlahan), lalu masukkan wadah telur yg sudah disiapkan. Tambahkan air ke dalam panci hingga setengah tinggi wadah telur, tutup lalu panaskan. Setelah mendidih, kecilkan kompor dan kukus selama kurleb 8-10 menit..
Setelah matang, keluarkan dengan hati-hati. Sajikan hangat, langsung bersama wadahnya. YUM!.

Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. Chawanmushi is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy. Chawanmushi (Japanese egg custard steamed in a tea cup).

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