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Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake mushrooms. Chawanmushi is a Japanese hot appetizer. Chawanmushi's flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan.

Alright, don’t linger, let’s plan this chawanmushi menu with 10 substances which are undoubtedly easy to receive, and we have to process them at the very least through 5 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Chawanmushi:

1. You need 4 of prawn
2. Take 2 manget tout
3. You need 80 g for chicken thigh fillet
4. You need 2 dried shiitake mushroom (or fresh shimeji mushroom)
5. Require 4 - ginko nuts (precooked, optional)
6. Prepare 1 egg
7. Give 200 ml of dashi broth
8. Make ready 0.5 tsp for soy sauce (light colored, if possible)*
9. Provide 0.5 tsp for mirin*
10. Provide 1 pinch salt*

Chawanmushi is the appetiser that often served in Kaiseki ryori. The egg is mixed with dash based savoury flavour then steamed with small ingredients. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. Chawanmushi is a Japanese hot appetizer.

Chawanmushi process:

1. Soak dried mushrooms in 250ml water for 15 -20 minutes. Squeeze the mushroom and cut each in four pieces. Cut the chicken into dices.
2. Prepare dashi broth in a pot with the water used to soak shiitake. Cook the chicken in the dashi for 3-4 minutes. It does not need to be fully cooked. Take the chicken out, blanche the mange tout in the dashi briefly and take out. Leave the dashi to cool
3. Mix the egg in a bowl with soy sauce, mirin and salt. Pour the dashi in and gently run the mixture through a strainer.
4. If you do not have Chawanmushi cups, use small teacups or custard cups. Place the chicken and half of the prawn, shiitake and ginko (optional) in each cup. Pour the mixture in gently to two third of the cups.
5. Boil small amount of water in a shallow pot/pan, reduce to mid heat then place the cups in. Place a sheet of foil on the cups, place the lid and steam for 5 minutes. Open up briefly, place the remaining topping on and steam for another 3 minutes. Remove from heat and let it be for 5 minutes. Garnish with sliced manget tout before serving.

It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. Chawanmushi is a popular Japanese side dish that I made immediately after I made the dashi because it is one of my top favourite Japanese dishes ever. I love how the egg custard is so silky soft, tender. Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup.

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