Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. Although Chawanmushi is a fairly simple dish, the common failure in making it gives a porous and spongy texture.

Bahan Membuat Chawanmushi

3 butir telur.
450 ml air.
1 sdt dashi (boleh skip).
1 sdm soy souce.
Garam.
Merica.
Crab stick/udang/ayam.

Langkah Memasak Chawanmushi

Panaskan panci kukusan..
Kocok lepas telur hingga rata..
Tambahkan air, dashi, soy souce, garam dan merica. Test rasa.
Beri potongan crab stick/udang/ayam. Tuang adonan telur ke dalam cawan yang sudah disediakan..
Kukus selama 15 menit. Siap disajikan.

In a medium bowl, whisk the dashi powder into the warm water until it is dissolved. Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl. 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 a variety of seafood, mushrooms, and vegetables cooked together with it. 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.

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