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Chawan Mushi

A unique savory Japanese egg custard; prepared by steaming in a cup or a small bowl. Translated; chawan means tea cups or rice bowls, and mushi means to steam. There are so many variations of this recipe.

 

I haven’t had any two that were alike from any two Japanese restaurants. This recipe combines chicken and kamaboko for a sweet and savory custard made with dashi broth instead of milk.


Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20-30 minutes | Ready In: 60 minutes
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US Metric

1/4 lb boneless, skinless chicken thigh, bite-size pieces
1 tsp. Aloha shoyu
1 tsp. sake
3 large eggs, well beaten
2 ½ c. dashi , room temperature or chilled
1 TB Aloha shoyu
1TB mirin
1/2 tsp. salt
4 fresh shiitake mushrooms, stem removed, thinly sliced
8 thin slices kamaboko
12 ginko nuts
4 leaves mitsuba (Japanese parsley)


Cooking Process:

In a medium mixing bowl; toss chicken pieces with soy sauce and sake. Set aside. In a large mixing bowl; beat eggs. Set aside. In a medium mixing bowl; combine dashi, soy sauce, mirin and salt. Gradually add the dashi mixture into the egg. Strain the egg mixture.

 

Remove chicken from marinade; discard marinate. Divide chicken, mushrooms, kamaboko and ginko nuts into bottom of four heat resistant large tea cups, or bowls. Fill each cup to 3/4 full with the egg mixture. Place in a saucepot large enough to hold cups; add water to cover half way up the sides of cups. Place a cloth under the cover of the steamer to keep any moisture from dripping onto cups.

 

Cover and steam over medium heat for 20 minutes, or place foil-covered cups in a water filled baking pan and cook in a preheated 425 degree oven for 30 minutes. The chawan mushi is done when a toothpick inserted in the center comes out clean. The custard should be set with no liquid on the surface. Top with mitsuba leaves.

how to serve:
Serves 4.
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