Originally posted September 25, 2016

Chawan Mushi (Japanese steam egg custard)

Chawan Mushi (Japanese steam egg custard) by csthay

Easy steam egg custard with various ingredients.

Ingredients

  • 1 nos Medium egg
  • 1 stripe Chicken fillet, sliced into bite size
  • 2 Shrimps, Peel and deveined
  • 2 pieces Shiitake mushroom, cut a star on it
  • 2 slices Kamaboko (Japanese fish cake)/ white fish cube, if you can't get any kamaboko
  • 2 Ginkgo Nuts
  • 2 stems Mitsuba
  • 1/2 cup (A) Bonito Flakes broth / chicken stock, for the egg mixture
  • 1/4 tsp (A) Salt, for the egg mixture
  • 1/2 tsp (A) White Shoyu/ soy sauce, for the egg mixture
  • 1 teaspoon (B) Cooking alcohol/ Cooking Sake , to marinate the chicken fillet
  • 1/2 teaspoon (B) White Shoyu/ soy sauce, to marinate the chicken fillet
2 cups

Directions

Mise en place: Slice the chicken fillet into bite size and tendon, marinate with the group (B) soy sauce and the alcohol. peel off the shell of the shrimp if any, deveined, then rub with cornstarch, rinse with water and wipe away all the moisture. Gently cut a star on the fresh shiitake mushroom, sliced in half if you feel it is too big. Cut the Mitsuba into 10 cm length and tight it up with a knot.
Arrange the mushroom, sliced chicken fillet, fish cake, shrimps and Ginkgo nut into the tea-cup, set aside for further use.
Beat the medium egg in a bowl with a fork, whip gently then add in the soy sauce and salt from group (A) ingredients, mix well to dilute the salt.
Add in the dashi/stock and mix them well, to form an egg custard mixture.
Sieve the custard mixture into the teacup and fill it 80% full.
Place the kitchen paper at the bottom of the pot to prevent shaking when the water is boiling, then place the teacup side by side in the pot.
Fill the pot with the hot boiled water until the center height of the tea-cup, cover with a lid which is well wrapped with a layer of a tower to prevent the steam drop into the tea-cup.
steam the egg custard over high heat for one minute boiling status, then reduce the heat to simmering, continue steaming for 7 minutes.
Lift the lid to check its doneness after 7 minutes steamed, pork with a sharp bamboo skewer at the steamed egg custard. It is cooked if a clear liquid flows out from the poked hole. However, it requires few more minutes of steaming if the flowed liquid is muddy.
Turn off the heat and decorate with the Mitsuba knot, remove the Chawan Mushi from the pot and enjoy.
If you are going to serve these dishes to your guest or party, you could pre-cook them and let them sit inside the steamer or warmer to keep warm, so you could serve them anytime. Furthermore, in order to prevent the dry of the egg custard, you could apply a layer of glaze, simply mix two tablespoon of water and a teaspoon of corn starch, then bring to a boil to form a thick liquid, season with a drop of soy sauce or a dash of salt. Drizzle the thick liquid on the egg custard to form a liquid protection, that should be able to prevent it from being dry after the long time sitting in the steamer or warmer.

30 minutes

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Adapted from

veggiemeatlicious
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