Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chawan-mushi (japanese egg custard). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chawan-Mushi (Japanese Egg Custard) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Chawan-Mushi (Japanese Egg Custard) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chawan-mushi (japanese egg custard) using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):

1. Take 1 Egg
2. Prepare 180 ml water
3. Take 2 inch x 2 inch piece kombu/dried kelp
4. Take 1 handful Katsuobushi
5. Make ready 1/2 tsp Usukuchi/light colored and salty soy sauce
6. Take 1/4 tsp salt
7. Prepare 2 small pieces boiled chicken
8. Take 2 small pieces mochi
9. Prepare 2 small pieces KAMABOKO fish cake
10. Get 2 small pieces Shiitake Mushroom
11. Prepare 2 small pieces YURINE and NAMAFU, only If you find at grocery
12. Prepare 2 small pieces boiled shrimp
13. Prepare to taste Yuzu peel
14. Get 2 MITSUBA leaves

Steps to make Chawan-Mushi (Japanese Egg Custard):

1. First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.
2. Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
3. Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
4. Preheat a steamer on high heat.
5. Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
6. Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.
7. Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
8. Place the solid ingredients in a small cup or a ramekins.
9. Pour the egg mixture to fill 3/4 of cup and cover the cup.
10. Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.
11. Garnish each cup with a YUZU peel and MITSUBA leaf.
12. You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes.
13. The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess… Take it slow!
14. Yummy!

So that’s going to wrap it up for this exceptional food chawan-mushi (japanese egg custard) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!