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How to cook chawanmushi ( japanese steamed egg custard )

Cook Chawanmushi ( Japanese Steamed Egg Custard )

52
STEPS
INGREDIENTS
Soaked shitake mushrooms.  Retain the mushroom liquid.

Soaked shitake mushrooms. Retain the mushroom liquid.

When soft, cut into thin slices.

When soft, cut into thin slices.

Skinned,sliced carrots and cut into shapes.

Skinned,sliced carrots and cut into shapes.

Rinse and remove skin of ginkgo nuts

Rinse and remove skin of ginkgo nuts

Heat up the mushroom liquid.

Heat up the mushroom liquid.

Add dashi powder

Add dashi powder

Mix well until dashi is dissolved.  Let cool.

Mix well until dashi is dissolved. Let cool.

Prepare the seasonings for the custard:  mirin, salt and soy sauce.

Prepare the seasonings for the custard: mirin, salt and soy sauce.

Whisk 2 large eggs in medium size bowl.

Whisk 2 large eggs in medium size bowl.

Add in seasonings and dashi powder.  Mix well.

Add in seasonings and dashi powder. Mix well.

Use a strainer to strain the egg mixture.

Use a strainer to strain the egg mixture.

Strain the egg mixtures into another bowl.

Strain the egg mixtures into another bowl.

Put empty chawanmushi cups into steaming pot.

Put empty chawanmushi cups into steaming pot.

Fill water on the outside until half full.  Then remove cups from the pot.

Fill water on the outside until half full. Then remove cups from the pot.

Cover the pot with the half filled water and bring to a boil.

Cover the pot with the half filled water and bring to a boil.

Meantime divide the ingredients evenly into the chawanmushi cups

Meantime divide the ingredients evenly into the chawanmushi cups

Then pour the strained egg mixtures gently into the cups.

Then pour the strained egg mixtures gently into the cups.

Cover the chawanmushi cups with lids or aluminium foil if lid is not available.

Cover the chawanmushi cups with lids or aluminium foil if lid is not available.

Place the covered cups gently into steaming pot and cover the pot.  Cook for about 15-20 minutes on the lowest heat.  Check for doneness ( skewer inserted in the centre of custards come put clean ).

Place the covered cups gently into steaming pot and cover the pot. Cook for about 15-20 minutes on the lowest heat. Check for doneness ( skewer inserted in the centre of custards come put clean ).

And you're done. Serve hot when the egg custard is cooked.

  • 4.0 Dried shitake mushrooms
  • 6.0Tbsp Water
  • 1.0c Dashi
  • 2.0 Large eggs
  • 12.0 Thin slices carrots
  • 12.0 Precooked ginkgo nuts
  • 1.0tsp Mirin ( sweet cooking rice wine )
  • 1/2tsp Salt
  • 1/2tsp Soy sauce