Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with.

Bahan Membuat Chawanmushi

2 buah telor.
150 ml air kaldu.
1 sdm minyak wijen.
secukupnya Merica, soy sauce/kecap asin.
Topping:.
Ayam.
Wortel.
Bakso seafood.

Langkah Memasak Chawanmushi

Siapkan bahan. Kocok telor dengan kaldu lalu saring. Tambahkan kecap asin, merica, dan minyak wijen..
Masukkan adonan ke dalam cawan atau mangkuk kecil lalu masukkan topping ke dalam adonan telor. Tutup mangkuk dengan aluminium foil agar telor tidak mengembang. Kukus kurang lebih 15 menit.
Siap dihidangkan..

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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