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 ayam.
250 ml Air.
5 gr Serbuk Marutomo/Dashi Stock Powder.
1 Sdt Kikkoman Soy Sauce.
1/8 set Garam (Secukupnya).
4 Keping Fish cake.
1 Batang crab stick.
30 gr Jamur Bunashimeji.
1 Batang Daun Bawang.
30 gr wortel di bentuk bunga.
👉 Garnish.
Fish cake.
Daun ketumbar.
Wortel.
Jamur Bunashimeji.

Langkah Memasak Chawanmushi

Siapkan semua Bahan-bahan.
Larutkan Dashi Stock Powder Kedalam Air,aduk rata. Kocok telur perlahan. Kemudian Campurkan telur dengan air larutan Dashi Stock Powder, Aduk sampai rata. Masukan Soy Sauce..
Masukan juga Garam Halus,aduk perlahan sampai tercampur rata.kemudian saring..
Masukan kedalam remekin/ cetakan tahan panas,crab stick,jamur Bunashimeji, irisan daun bawang, Tuangkan adonan telur, tambahkan wortel dan fish cake. Tutup dengan aluminium foil..
Kukus Chawanmushi selama 15 Menit dengan api sedang..
Angkat Letakan Garnish Dan Sajikan Hangat. Selamat mencoba dan semoga bermanfaat 😊.

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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