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.
270 ml kaldu dashi atau kaldu lain.
Sejumput gula.
Sejumput lada.
Sejumput garam.
Isian/ topping.
Jamur.
Udang.
Daun bawang.

Langkah Memasak Chawanmushi

Membuat dashi : didihkan air, masukkan serutan ikan kayu, biarkan 5 menit, saring dan dinginkan..
Siapkan kukusan, alasi tutupnya dengan kain bersih. Campurkan telur dan bahan lain hingga rata kemudian saring, supaya hasilnya halus. Siapkan mangkuk tahan panas, tuangkan campuran telur dan beri jamur..
Kukus selama 10 menit. Buka dan tambahkan udang, masak hingga udang matang kurang lebih 5-7 menit. Angkat dan sajikan..

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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