Cawan mushi Try not to aerate the eggs too much. 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.

Bahan Membuat Cawan mushi

1 butir telur kampung.
Secukupnya kecap ikan.
Secukupnya saos raja rasa.
1 buah crabstick (boleh diganti ayam atau lainnya).
Secukupnya air.

Langkah Memasak Cawan mushi

Kocok telur, tambahkan kecap ikan dan saos raja rasa sesuai selera, tambahkan air secukupnya.
Potong crabstick kecil2, taruh di dasar mangkuk keramik.
Tuangkan telur yang sudah dikocok ke mangkok keramik (pakai saringan supaya tidak muncul gelembung2).
Kukus selama 20-30 menit.

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. Chawanmushi is relatively simple to make, so it is a home cooking dish, too.

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