Recipe: Delicious Chawanmushi (Savoury Custard Soup)

Chawanmushi (Savoury Custard Soup). Great recipe for Chawanmushi (Savoury Custard Soup). Hot soup would be nice for cold night dinner. Chawanmushi (Japanese Savoury Custard Soup) would be perfect. 'Chawanmushi' means 'steamed in a tea cup' and it is quite easy to make.

It only contains fish pieces in it but it is so tasty and enjoyable. Red-skinned fish is the key to making this dish look great. 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. You can have Chawanmushi (Savoury Custard Soup) using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chawanmushi (Savoury Custard Soup)

1. It's 4 of Eggs.
2. Prepare of *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml).
3. Prepare 500 ml of Dashi Stock.
4. Prepare 1 tablespoon of Mirin.
5. You need 1/2 teaspoon of Salt.
6. Prepare 2 teaspoons of Soy Sauce.
7. You need of <Other Ingredients Suggestion>.
8. Prepare of Chicken (*marinated with small amount of Soy Sauce for a few minutes).
9. Prepare of Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,.
10. It's of Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),.
11. Prepare of Italian Parsley (or 'Shungiku', 'Mitsuba').

Dashi is a class of soup and cooking stock used in Japanese cuisine. Chawanmushi (Japanese Savoury Custard Soup) would be perfect! 'Chawanmushi' means 'steamed in a tea cup' and it is quite easy to make. Here is my family's home style Chawanmushi recipe. If you don't have Dashi Stock, why don't you use Vegetable Stock or Chicken Stock?

Chawanmushi (Savoury Custard Soup) step by step

1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs..
2. Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture..
3. Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces..
4. Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm..
5. Place the ingredients in small bowls, cups, ramekins or whatever you use..
6. Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional..
7. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée..
8. Serve 'Chawanmushi' with small spoons..

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. Chawanmushi is a savory egg custard that is made by whisking together broth, like chicken broth or dashi stock (Japanese soup stock, which can be made from seaweed or fish) and eggs. The mixture is then poured into small bowls or teacups over any number of tasty morsels from ginkgo nuts to shiitake mushrooms, chicken, seafood, or other delights. For the authentic chawanmushi experience, serve these tasty treats in a small Japanese tea cup.