Chawanmushi Recipe

1. Brief description

Chawanmushi is a traditional Japanese dish steamed with eggs, shiitake mushrooms (or mushrooms), shrimp (or fish cake, conger eel, chicken, white fish, chestnuts, bamboo shoots, etc.) and some vegetables for decoration (ginkgo, mugwort, decoration vegetables), and broth in a cylindrical teacup. The texture is soft, so it is often used as an appetizer.

2. Cooking ingredients(2 servings)

Main ingredients: 2 eggs, 5g of shiitake mushroom (1t), 2 pieces of boiled shrimp (30g) (or grilled conger eel, fish cake, chicken, white fish, chestnuts, bamboo shoots as desired)

Ingredients for soup: kelp 15cm x 15cm, tsuyu 1/4t (or soy sauce 1/4, sugar 5g (1t), water 300g (1 1/2 cup), salt a little

3. How to cook

Step 1. To make soup, mix kelp and water and take in 20 to 30 minutes, and take out kelp. If you don’t have kelp, you can taste it with soy sauce or tsuyu.

Step 2. Soak shiitake mushrooms (mushrooms) in water, drain and cut into bite-size pieces. Boil or roast raw shrimp, conger eel, fish cake, chicken, white fish, chestnuts, and bamboo shoots.

Step 3. Beat the eggs in a bowl and mix the kelp water prepared in Step 1 with a little bit of tsuyu and salt. Strain the egg water in another bowl using a sieve. Materials caught in the sieve are not used.

Step 4. Pour the ingredients from step 3 up to 3/5 of the heat-resistant mug or bowl.

Step 5. Put the ingredients of step 4. into the steamer filled with water, cover with a cotton cloth, and cover with a lid. Cook on low heat for 13 to 15 minutes.

Step 6. Open the lid, place the ingredients prepared in step 2 on top of the egg custard, close the lid again and cook for about 3 minutes. Afterwards, cook it using the remaining heat for 3 to 5 minutes with the fire off.

Step 7. Place vegetables for decoration on top of the finished food. (cooked ginkgo, mugwort, other vegetables, etc.)

4. cooking tips

You can enjoy it cold in the summer, or enjoy it warmly in the winter. It’s also great for children’s nutritional snacks.