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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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A non sweet custard type meal. Ingredients:
2 eggs |
1 can of 14-1/2 oz. of low-sodium chicken broth or vegetable broth |
plus |
add-ons |
chawan mushi is easy to customize. just choose a few of the ingredients listed below (or others not listed), drop them in the egg mixture, and steam away! you're only limited by your imagination. |
shiitake mushrooms |
sliced button mushrooms |
sliced or grated turnip |
firm tofu, cubed |
gingko nuts |
water chestnuts |
bamboo shoot, cubed |
sliced kamaboko |
uncooked chicken, diced |
uncooked shrimp, shelled and veined |
blanched snow peas (add these in the last minute of cooking) |
Directions:
1. Whisk the eggs and broth together. Let stand for a minute and strain through fine mesh. Put any add-ons in into chawan mushi cups or small bowls, filling each bowl less than 1/3 full. Cover with enough egg mixture to fill each bowl about 7/8 full. After bringing the water to a full boil, place cups in steamer and steam 1 to 2 minutes over high heat. Turn the heat to low and steam for about 15 more minutes. To test for doneness, poke each custard with a toothpick or bamboo skewer. If no liquid oozes out, your chawan mushi is done. An electric rice cooker can also be used for this dish. Add 2 cups of water to the rice pan, bring to a boil, and steam about 10 minutes. Any condensation that drips onto the food while cooking may dilute the flavor and ruin the delicate texture of the custard. To solve this problem, stretch a piece of absorbent cloth over the steamer before putting the lid on top.
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