If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Chawan-Mushi (Japanese Egg Custard) recipe here. We also have wide variety of recipes to try.

Cooking might be one of the earliest abilities in the world. That does not mean that there are any restrictions to the understanding offered for the cook thinking about raising his/her abilities. Also the finest chefs, even professionals, can constantly discover brand-new recipes, methods as well as techniques to improve their kitchen area skills, so lets try this Chawan-Mushi (Japanese Egg Custard) recipe, we hope you like it.

Provide Egg.
Prepare water.
You need to prepare x 2 inch piece kombu/dried kelp.
Prepare Katsuobushi.
You need Usukuchi/light colored and salty soy sauce.
You need salt.
Use small pieces boiled chicken.
Provide small pieces mochi.
You need small pieces KAMABOKO fish cake.
You need small pieces Shiitake Mushroom.
You need small pieces YURINE and NAMAFU, only If you find at grocery.
Prepare small pieces boiled shrimp.
Provide Yuzu peel.
You need to prepare MITSUBA leaves.

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..
Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks..
Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool..
Preheat a steamer on high heat..
Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce..
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..
Beat the egg and add the dashi mixture to the egg. Strain it with a strainer..
Place the solid ingredients in a small cup or a ramekins..
Pour the egg mixture to fill 3/4 of cup and cover the cup..
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..
Garnish each cup with a YUZU peel and MITSUBA leaf..
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..
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!.
Yummy!.

Cooking is a kind of art and also it requires time and also technique to equivalent experience as well as competence in the field. There are lots of types of cooking and additionally many different types of food from different societies. Use what you have actually seen from Chawan-Mushi (Japanese Egg Custard) recipe it will help you in your food preparation ventures.

If you find this Chawan-Mushi (Japanese Egg Custard) recipe helpful please share it to your good friends or family, thank you and good luck.