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

1 butir telur.
100 ml air.
2 sdt kecap asin.
1 1/2 sdt kaldu ayam/ kaldu dashi.
sejumput Garam.
200 gram daging ayam potong kecil - kecil.
2 jamur kancing chop halus.
1/2 batang wortel chop halus.
Saus:.
150 ml air.
secukupnya Kaldu ayam/ Kaldu dashi.
2 sdt kecap asin.
1 sdm tepung maizena dicairkan.

Langkah Memasak Chawanmushi

Masuk potongan daging ayam, jamur, wortel ke dalam gelas yang bentuknya macam - macam yang penting cukup untuk membuat Chawanmushi..
Masukkan telur ke dalam wadah, terus masukkan 100 ml air, kaldu ayam, garam sejumput, kecap asin Terus aduk hingga rata dan tercampur..
Terus masukkan telur yang sudah dicampur (di langkah 2) ke dalam gelas. Terus kukus selama 7 - 10 menit..
Terus membuat sausnya: masukkan 150 ml air, kaldu ayam secukupnya, 2 sdt kecap asin, terus tepung maizena yang sudah dicairkan. Terus aduk hingga rata.
Kalau sudah di kukus selama 10 menit. Tuangkan sausnya yang sudah jadi ke dalam gelas. Dan berikan topping apa saja sesuai selera kamu..

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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