It’s so cold tonight!
So I did “Chawanmushi”.
Chawanmushi is one of my favorite foods and I love eating it when it’s cold.
I’m going to write the recipe today!
Chawanmushi recipe | How to cook steamed egg
Chawanmushi looks like pudding.
But this is not pudding.
The texture is similar to pudding, but it’s not sweet at all.
As Chawanmushi is called “steamed egg” in English, we steam egg and fish soup stock with some ingredients.
It’s a mild taste and a lot of Japanese people love it.
Chawanmushi is the perfect food for a cold day.
Please try this!
Ingredients for Chawanmushi
Egg 2
Fish soup stock 350g
Soy sauce 2 teaspoons
Kamaboko a little
Shrimp As much as you want
Mushroom (Shiitake) 1-2
Mitsuba (if you have)
This time I didn’t use it, but I recommend you to use chicken!
You don’t need to put a lot, just 50g is enough.
Recipe for Chawanmushi
While you are preparing the fish soup, cut Kamaboko and Shiitake.
Peel the shells and devein shrimps.
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When the temperature of the fish soup got cold, pour it into the egg.
And add soy sauce to it.
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Put the ingredients into a heat-proof dish.
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Pour the liquid into the dish.
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Steam them on low-medium low heat for 15-20 minutes.
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Done!
Enjoy Chawanmushi all year!
I love eating hot Chawanmushi in winter.
But you can eat this any time!
My mother likes eating cold Chawanmushi in the summer.
Room temperature Chawanmushi (not cold, not hot) is also delicious.
I hope you will try this recipe one day.
