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Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chawanmushi (savoury custard soup). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chawanmushi (Savoury Custard Soup) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chawanmushi (Savoury Custard Soup) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chawanmushi (Savoury Custard Soup):
- Make ready 4 Eggs
- Take *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
- Get 500 ml Dashi Stock
- Take 1 tablespoon Mirin
- Get 1/2 teaspoon Salt
- Prepare 2 teaspoons Soy Sauce
- Make ready <Other Ingredients Suggestion>
- Get Chicken (*marinated with small amount of Soy Sauce for a few minutes)
- Prepare Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
- Take Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
- Get Italian Parsley (or 'Shungiku', 'Mitsuba')
Instructions to make Chawanmushi (Savoury Custard Soup):
- 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.
- 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.
- Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
- 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.
- Place the ingredients in small bowls, cups, ramekins or whatever you use.
- 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.
- 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.
- Serve 'Chawanmushi' with small spoons.
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So that is going to wrap this up with this special food chawanmushi (savoury custard soup) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
