Chawanmushi's flavor comes mainly from Dashi, soy sauce, and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan. I have been looking for chawan mushi recipe and never got it correct. This is the first time i made it right.

Bahan Membuat Chawan Mushi

1 butir Telur Ayam.
150 ml Air Kaldu Ayam / Sapi / Jamur (Bisa di ganti oleh Air biasa).
1 sdt Kecap Ikan (Bisa di ganti kecap asin).
1/2 sdt Garam Himalayan (Bisa di ganti garam biasa dan kebutuhan bisa disesuaikan).
1/2 sdt Lada Putih Bubuk (Jika untuk mpasi tidak usah di gunakan).
1/2 sdt Gula Putih.
Toping.
Daun Bawang (Cincang Halus).
Jamur Shirataki (Potong-potong).
Ayam / Daging Cincang.
Stick Crab.
Atau toping apapun bisa di kondisikan.
Note : Jika untuk mpasi sebaiknya toping di haluskan terlebih dahulu.

Langkah Memasak Chawan Mushi

Kocok telur jangan sampai berbusa..
Campurkan : 150 ml Air Kaldu dan semua bumbu lainnya (Koreksi Rasa)..
Kemudian gabungkan campuran air dan bumbu kedalam telur, aduk hingga merata, kemudian saring..
Setelah disaring tambahkan toping sesuai selera. (Toping bisa di campur atau hanya di letakkan di atasnya saja)..
Tempatkan pada ramekin / wadah lain tahan panas. Kukus hingga matang..

Chawanmushi, silky smooth savoury egg custard. Delicately flavoured, sophisticated and classic Japanese dish. Recipe with step by step photos and a video. Chawan-mushi is one of the few Japanese dishes eaten with both chopsticks and a spoon. Even though the egg completely sets in steaming, the stock and juices released from various ingredients make the dish a little soupy.

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