After all the heavy meals let's have something light and easy to make. This much love Japanese steamed egg custard or Chawanmushi tastes absolutely delicious, flavorful, light and smooth texture when serve warm. Chawanmushi is the perfect comfort food for fall season.Ingredients for the custard
2 large eggs
1 1/4 cups of low sodium chicken stock
1 tbsp light soy sauce
1 tbsp sake - optional
a few dash of white pepper
Filling/topping:4 small shrimps - blanch in boiling water for 1 min
2 crab stick - cut small
4 slices of carrot - blanch in boiling water for 1 min
Some green peas
some spring onions for garnish
Some aluminium foil
1. Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat.2. Put all the custard ingredients in a bowl and mix well. Strain the mixture over a fine sieve and set it aside.
3. Arrange the filling ingredient into the small cup or remekin. Pour the custard into the remekin. Cover the top of the remekin with a piece of foil so that the steam will not mar the surface of the custard.
4. Steam the custard in gently simmering water for 20 minutes. Insert a toothpick into the egg and if the liquid stay clear, its set. Remove from steamer and serve hot.
Note : You can replace the filling ingredients with fish, asparagus, mushrooms, ginko nuts, etc.
24 comments:
very unique, to me anyways. The colors of the seafood with the custard are great.
Your are exactly right, it is light, bright and did you set a plate for me?
so yummy, looking.......and your recipe seemed easy enough for me to handle. thanks for sharing.
At least you showed us the ingredients before you poured in the egg mixture. I would not know there is such a plump shrimp inside! :p
Looks like the shrimp was too fat and heavy and never got to stay afloat.
gert dear :
Chawanmushi mmmmmm is real yummy also is light and good to have it during lunch time !
May I join you too ? :P
Oh, this is my family's all-time favourite. Your steamed egg looks so smooth and colourful. Yummy!
Love egg custards be it Chinese or Japanese kind.
Thanks for sharing this.
Parker, they usually serve this egg custard at Japanese restaurant.
Nazarina, do come over and we can have this together :)
Skinnymum, hope you will try this out. It's healthy :)
Tigerfish, ha ha you are right. The shrimp was just too fat to float :)
Pearly, come on over and we can have this together :)
Food For Tots, thank you :)
Nonya, you are most welcome.
Thanks for another great recipe! You are such a creative cook .. making each cook & bake so inviting!
look like tofu fah,mello and soft! i think the last time I had Chawanmushi was in KL Japanese restaurant.I remember my sifu- chef did make this dish ,I like this very much!.
This looks so fresh and yummy - I love it!
Gert,
it looks beautiful and how can you resist something like that? ;-)
Family First, thanks for you kind words. I am still in learning stage :)
Lesley, I too like this dish a lot. I can eat a few cups at one go :)
Zesty Cook, thanks for stopping by.
Yatie, thank you :)
It does seem easy and healthy, I've never come across this dish ever before... I ought to give it a try!....
one word to decribe..... LOVELY!
Love the color and the smooth texture, I need to try this again！
Very nice. I like the little knot you put in the green onion.
I don't really like krab/surimi though, but mushrooms sounds like it would go nicely.
Christelle, you should try this out :)
BBO, :)
LCOM, hope you like this.
Nate & Annie, I don't really like surimi either but I had a few left from my sushi so I just put it in.
I can never get this right. Either over steamed or under cooked. I need to try this out soon and hope I will be able to do it.
Looks simple but at times can't get that smooth texture :( Yours is prefect :)))) Color and texture!
Gert, m not a fan of this but i made this a few times already since my doter mmg giler2 mkn ni..hehe. dh lama x buat..rasa2 my doter ade request aritu..iskk, nnti boleh try ur version ni plak..
Elin, to make this perfect you have to cover the top and steam it at a very low heat.
Jun, I suke makan ni. Macam makan tau foo fah :)
Thanks Gert for the tips:)
My families and friends all love steamed egg custard, just I have to make a change on ingredients from time to time so they won't get bored and complain, lol ! I used to make it with crab sticks and shrimps as well and next time I will add green peas and carrots as you did, it makes the color much nicer. My another simple version is with corn kernels and minced pork
Chupman, great idea to add corn kernels and minced pork :)
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