Recipes easy to make Japanese Chawanmushi (Steamed Egg Custard)

Recipes easy to make Japanese Chawanmushi (Steamed Egg Custard)

The ingredients for making Recipes easy to make Japanese Chawanmushi (Steamed Egg Custard)

  1. 2 Egg (It was 115g this time)
  2. 345 g(115g×3) Hot water
  3. 1 Chicken stock cube(Consomme cube)
  4. Any of your favorite ingredients
  5. ☆This time I used Japanese honeywort(“Mitsuba”) and Japanese fish cake(“Kamaboko”)

Step-step making Recipes easy to make Japanese Chawanmushi (Steamed Egg Custard)

  1. Cut ingredients (honeywort and Japanese fish cake) in small pieces.

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 1 photo Japanese Chawanmushi (Steamed Egg Custard) recipe step 1 photo
  2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 2 photo
  3. Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.)

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 3 photo
  4. ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be “1: 3”!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 4 photo
  5. ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don’t have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 5 photo
  6. Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water.
    ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 6 photo Japanese Chawanmushi (Steamed Egg Custard) recipe step 6 photo
  7. Put ingredients into a heat resistant cups.
    ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.

  8. Once the chicken soup gets cool, mix it with eggs.

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 8 photo
  9. ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 9 photo
  10. Japanese Chawanmushi (Steamed Egg Custard) recipe step 10 photo
  11. ☆Tip 6☆ Cover the cups tightly with aluminum foil.

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 11 photo
  12. ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>

  13. Tilt a cup. If the soup is clear, it’s done!

    Japanese Chawanmushi (Steamed Egg Custard) recipe step 13 photo Japanese Chawanmushi (Steamed Egg Custard) recipe step 13 photo Japanese Chawanmushi (Steamed Egg Custard) recipe step 13 photo