Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chawanmushi (savoury custard soup). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chawanmushi (Savoury Custard Soup) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chawanmushi (Savoury Custard Soup) is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chawanmushi (Savoury Custard Soup):
- Get Eggs
- Get *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
- Take Dashi Stock
- Prepare Mirin
- Take Salt
- Get Soy Sauce
- Prepare <Other Ingredients Suggestion>
- Take Chicken (*marinated with small amount of Soy Sauce for a few minutes)
- Prepare Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
- Get Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
- Take Italian Parsley (or 'Shungiku', 'Mitsuba')
Steps 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.
So that is going to wrap this up with this exceptional food chawanmushi (savoury custard soup) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
