Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, chawanmushi. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Chawanmushi (茶碗蒸し, chawammushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan.

Chawanmushi is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Chawanmushi is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chawanmushi using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chawanmushi:

1. Prepare 4 prawn
2. Get 2 manget tout
3. Make ready 80 g chicken thigh fillet
4. Make ready 2 dried shiitake mushroom (or fresh shimeji mushroom)
5. Prepare 4 ginko nuts (precooked, optional)
6. Prepare 1 egg
7. Prepare 200 ml dashi broth
8. Prepare 0.5 tsp soy sauce (light colored, if possible)*
9. Get 0.5 tsp mirin*
10. Make ready 1 pinch salt*

It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. Chawanmushi's flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan. Chawanmushi is relatively simple to make, so it is a home cooking dish, too. When you eat Chawanmushi at home, it is more like one of the side dishes rather than an appetizer.

Steps to make Chawanmushi:

1. Soak dried mushrooms in 250ml water for 15 -20 minutes. Squeeze the mushroom and cut each in four pieces. Cut the chicken into dices.
2. Prepare dashi broth in a pot with the water used to soak shiitake. Cook the chicken in the dashi for 3-4 minutes. It does not need to be fully cooked. Take the chicken out, blanche the mange tout in the dashi briefly and take out. Leave the dashi to cool
3. Mix the egg in a bowl with soy sauce, mirin and salt. Pour the dashi in and gently run the mixture through a strainer.
4. If you do not have Chawanmushi cups, use small teacups or custard cups. Place the chicken and half of the prawn, shiitake and ginko (optional) in each cup. Pour the mixture in gently to two third of the cups.
5. Boil small amount of water in a shallow pot/pan, reduce to mid heat then place the cups in. Place a sheet of foil on the cups, place the lid and steam for 5 minutes. Open up briefly, place the remaining topping on and steam for another 3 minutes. Remove from heat and let it be for 5 minutes. Garnish with sliced manget tout before serving.

In a medium bowl, whisk the dashi powder into the warm water until it is dissolved. Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl. This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients. Chawanmushi's flavor comes mainly from Dashi, soy sauce, and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan.

So that’s going to wrap this up with this exceptional food chawanmushi recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!