Chawan-mushi (egg custard) Recipe

Chawan Mushi (egg custard)

Ingredients: (for 4 servings)

  • 3 eggs
  • 500cc dashi (ichiban-dashi)
  • 1/2 teaspoon salt
  • 1/2 teaspoon usukuchi (lightly flavored) soy sauce
  • 50 g sasami chicken meat
  • 4 shrimps
  • 50 g shimeji mushrooms
  • 4 slices of kamaboko
  • half stalk of mitsuba (trefoil)
  • yuzu (citron) peel

Making egg mixture

1. Break eggs in a large bowl. Draw the letter Z on the bottom with the tip of the chopsticks, do not foam.
2. Little by little, add cooled dashi and then salt, soy sauce.
3. To improve texture, strain egg through a net.

Filling

1. Remove white sinewy tissue from sasami chicken meat. Cut into bite size pieces. Sprinkle with soy sauce.
2. Remove black vein from shrimps. Devine except for tail.
3. Remove roots of shimeji mushrooms, tear into easy to eat pieces.
4. Cut mitsuba (trefoil) into 3cm pieces.
5. Thinly slice peel of yuzu.

How to make:

1. Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
2. Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
3. Pour in egg mixture.
4. Fill a double-boiler pan (mushiki) half full with water.
5. When water comes to a boil, place cups in to steam.
6. Cover with cheesecloth, place lid slightly off so that steam can escape.
7. Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
8. Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
9. Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
10. Chawan mushi is served chilled in summer, hot in winter.

note: When double boiler is unavailable, place net on bottom of pot. Chawan mushi can also be prepared in the oven . Place cups in large pan 70% filled with water. Bake at170 c for 20 minutes. To prevent the surface from burning, double cover ( under lids) with aluminum foil.

..saw a tv program called ?????? (Ai no apron) just now and watched them make the famous Japanese cuisine called ????? (Chawan Mushi – also known as egg custard) . It looked so yummy that I’ve decided to give it a shot :d

( recipe courtesy of Bob and Angie Japanese Cuisine Recipes )

Welcome to the new site!

Seminggu update design blog akhirny dah nk siap dah.. yeaayy 🙂

Aku dah copy old blog from blogger.. believe it or not manually! sbbnye aku try install Andy’s Blogger to WordPress module, tp rupe2nye module tu hanya utk original WordPress so takley nk apply kt WordPress Me for Xoops ni.. mm.. memandangkan ada certain post yg aku sayang nk delete, terpaksala copy jugak..

Anyway, maybe kena refresh balik sbb ada feature yg xde & xperlu..

Okay ttyl

Testing new template..

Ehem ehem saje try pakai this template. Edit source pakai Dreamweaver MX 2004 + Fireworks MX 2004, tak reti lg nk guna div code (which is by the way kalau betul2 gayanye boleh save space + bandwidth) so aku pakai simple table code. About me to aku edit manually.. so itu bukan blogger-generated-script tp yg aku dah tuko ikut html verse.. apepun masih terasa kosong dah budus g, nanti pas balik msia baru update.. so link2 yg kat atas tu sorry aa kalau broken 😛 takde masa.. tgh concentrate on designing the 5th project; CHOMELBOX