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 kampung.
250 ml kaldu ayam/ikan/dashi.
2 sdm soy sauce.
Isian.
Secukupnya jamur.
Secukupnya udang.
Secukupnya kerang.
Seledri.
Daun bawang.

Langkah Memasak Chawanmushi

Kocok telur dengan soy sauce dan kaldu, lalu saring..
Tata jamur, udang, kerang, dan seledri, daun bawang di dalam cawan..
Siram dengan kocokan telur lalu tutup dengan aluminium foil. Kukus selama 15 menit..

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. 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'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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