Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Japanese Chawanmushi (Steamed Egg Custard). one of my favorites . For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Japanese Chawanmushi (Steamed Egg Custard):

1. Prepare 2 of Egg (It was 115g this time)
2. It’s 345 of g(115g×3) Hot water
3. It’s 1 of Chicken stock cube(Consomme cube)
4. It’s of Any of your favorite ingredients
5. You need of ☆This time I used Japanese honeywort(Mitsuba) and Japanese fish cake(Kamaboko)

Step to make Japanese Chawanmushi (Steamed Egg Custard):

1. Cut ingredients (honeywort and Japanese fish cake) in small piece
2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
3. Prepare 345g(=115g×3) of hot Mix a chicken stock cube with the (Since each stock cube brand has different taste, please adjust the amount of a stock.)
4. ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be 1 3!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.
5. ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you dont have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.
6. Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.
7. Put ingredients into a heat resistant cup ☆Tip 4☆ Choose small cup If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.
8. Once the chicken soup gets cool, mix it with egg
9. ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.
11. ☆Tip 6☆ Cover the cups tightly with aluminum foil.
12. ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minute>
13. Tilt a cup. If the soup is clear, its done!

So that’s going to wrap it up with this exceptional food Japanese Chawanmushi (Steamed Egg Custard). Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!