Chawanmushi

Was really glad today that I ‘d brought in my kitchen garden this winter, so I had some cilantro on hand for the chawanmushi I made for dinner.

passed the taste test,  but failed on the “looks” end, as egg custard did not come out totally smooth. I have made this many times,  and by now I have figured that a number of  points are to be noted if you want a beautiful chawanmushi dish..

a. Remember the 3:1 DashI stock to 1 egg proportion

b. Remember to strain, for smooth mixture

c. Remember to mix egg into dashi stock, NOT whip because you don’t want to introduce bubble air

d. Remember to wrap each receptacle you use

e. Remember to steam on medium low heat NOT high heat

f. Don’t over cook!

NOT as easy as it looks …is it?

Miss these points, and you’ll likely end up with pock-marked “eggy” looking mixture, that will fail the custard  appearance test.

Chawan Mushi Recipe adapted from foodandwine.com

2 cups of dashi
3 large eggs
8 large cooked prawns (I shelled, de-viened and boiled them gently until cooked)
4 small shiitake mushrooms, stemmed and very thinly sliced
1 green onion cut into matchsticks

In a medium bowl, using chopsticks, very gently stir the eggs until blended, without incorporating too much air. Stir in the dashi, then strain the mixture into a measuring cup.

Divide the egg mixture between 4 shallow 1-cup bowls and wrap each bowl in plastic. Preheat a steamer. Add the bowls to the steamer and turn the heat down to medium low. The water should be at a gentle simmer. Steam for 15-20 minutes or until the eggs are set.

Immediately transfer the bowls to the refrigerator to chill for at least 3 hours or overnight.

Unwrap the custards. Top with the prawns, shiitakes and green onions and serve.

 

Source of recipe: momofor site

 

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