Chawanmushi (Savory Egg Custard/ 茶碗蒸し) is a fragile and tasty Japanese appetizer that we recognize with.
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.
The meaning of Chawanmushi
I am not a linguistic specialist, however Chawan sounds like two Chinese words 茶碗, which suggests tea bowl. Incidentally, it likewise indicates the very same in the Malays and Indonesian language. Mushi is steam. That means Chawanmushi can be translated as steam (something) in a tea bowl, or/ 茶碗蒸 in Chinese. This resemblance discusses why chawanmushi is so comparable to the Chinese steamed egg, which shares the embrace the methods to get the silky smooth texture.
Recipe and cook's notes at:
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Thanks I never of this before! I will try it. Can you eat it hot or cold?
Sure you can have chawanmushi either hot or cold. It is an appetizer.
pomfret and pommes frites hot の方が美味しい！！🥰🥰
Wonderful. You even remembered the ginkgo nut! You forgot to mention the mitsuba on top however. I love chawan mushi.
Thanks for reminding and hope you enjoy watching the video.
Thanks for the video Mr. Kwan.
Fantastic, thank you!
Thanks for watching and hope you will enjoy the chawanmushi 😋
Joe much dashi did you use for two eggs?
I will use 2 liters od dashi for 2 large eggs.
Please click the link in the description below the video to download and read the full recipe (ingredients and instructions).
For your convenience, here is the link to the recipe:
https://tasteasianfood.com/chawanmushi/
Thanks
@Taste of Asian Food I am sorry KP, but that can not be right. 2 liters for 2 eggs will not work, maybe you meant 200ml? I use 300ml dashi for 2 large eggs.
@Karl Oarsch Haha, sorry for the ridiculous mistake I typed. It should be 270ml for two eggs. Not sure why I wrote that, but thanks so much for posting it out.
@Taste of Asian Food You are welcome!
thanks dad
Thanks for the recipe! Btw I call my little dog Chawan because she’s teacup size. I chant ‘Come on Chawan’ when I want her to come out of her little house😆
Chef did not mentioned amount of each ingredient, sauce, should put. He also never mentioned how long to steam the egg, 15 minutes? 30 minutes? I also saw a fly or insect swimming on the water when chef is trying to boil the konbu in the pot. So this video not so clear… with his instructions. Thank you… for trying…..
You can get the recipe in the description below the video, and more Information by following the link to the blog post.
For your convenience, here is the link :
https://tasteasianfood.com/chawanmushi/
出汁って海外で売ってるの？？
Yes. Easy to get here in Kuala Lumpur. Japanese food is popular here 🙂
Plastic cover in high steaming is toxic
Id like to try it but japanese ingridients here in my country are expensive and some are hard to find
Thank you, this is my fave Japanese food
Can I know what size of cup shall I use ?
About 2 inches in diameter.