Is it often said that Japanese food is healthy, fresh and looks beautiful.
It's the reason why Japanese food became popular over the years. You might find Japanese restaurants everywhere around your city. Most ingredients for Japanese home cooking are sold at supermarket. However, Japanese food isn’t limited to Sushi and Ramen.
Today let me share the recipe for Chawan mushi (Savoury Custard Soup).
Hot soup is nice for on a cold night, something to whet your appetite before the main dish. Besides soup, 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, you could use either Vegetable Stock or Chicken Stock. You can adapt with the ingredients you have.
Just remember that you need to make Clear Soup to mix with Eggs. The ratio of the volume of Soup to Eggs is 2.5 to 1.
Ingredients for 4 servings of Chawanmushi
- 4 Eggs
- *If the volume of the 4 eggs is 200ml, you need 500ml of Clear Soup. (200ml x 2.5 = 500ml)
- Make 500ml of Clear Soup
- Dashi Stock 500ml
- Mirin 1 tablespoon
- Salt 1/2 teaspoon
- Soy Sauce 2 teaspoons
Other Ingredients Suggestion
- Chicken (*marinated with small amount of Soy Sauce for a few minutes)
- Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon
- Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled) *Spinach needs preparation. Wash Spinach well and boil in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
- Italian Parsley (or Shungiku, Mitsuba) *you can choose your favorite seasonings and ingredients above.
1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down to mix with eggs later.
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. 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 small. Place the ingredients in small bowls, cups, ramekins or whatever you use.
4. 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 we all know it is just too difficult to find Mitsuba in Australia. Italian Parsley tastes very similar.
5. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven like cooking Creme Brûlée.
6. We don’t use chopsticks to eat Chawanmushi. Serve them with small spoons.
How do you feel when you look this recipe?
It would be easy to cook it. And I’m glad to find out any hints that you arrange your home cooking!
Try and Enjoy!!