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Before you jump to Japanese Chawanmushi (Steamed Egg Custard) recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.
Most of us have been trained to think that comfort foods are bad and are to be avoided. At times, if the comfort food is a high sugar food or some other junk food, this is very true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are a number of foods that, when you eat them, may boost your mood. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.
Eggs, you might be astonished to discover, are wonderful at battling depression. You should be sure, however, that what you make includes the egg yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping elevate your mood. Eggs, the yolk particularly, are stuffed full of B vitamins. B vitamins can be great for raising your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Consume an egg and feel happier!
As you can see, you don’t need to consume all that junk food when you want to feel better! Try some of these instead!
We hope you got insight from reading it, now let’s go back to japanese chawanmushi (steamed egg custard) recipe. You can cook japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Japanese Chawanmushi (Steamed Egg Custard):
- Take 2 Egg (It was 115g this time)
- You need 345 g(115g×3) Hot water
- Use 1 Chicken stock cube(Consomme cube)
- Provide Any of your favorite ingredients
- Provide ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")
Instructions to make Japanese Chawanmushi (Steamed Egg Custard):
- Cut ingredients (honeywort and Japanese fish cake) in small pieces.
- Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
- 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.)
- ☆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.
- ☆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.
- 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.
- 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.
- Once the chicken soup gets cool, mix it with eggs.
- ☆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.
- ☆Tip 6☆ Cover the cups tightly with aluminum foil.
- ☆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.>
- Tilt a cup. If the soup is clear, it's done!
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