Chawanmushi

My sister J was the one who brought me to eat Chawanmushi for the first time. And mm was it love at first taste! Anyone who knows me well enough know that i must order my japanese egg custard at japanese restaurants. Heh but this time, i decided to make some myself!

Chawanmushi
Recipe adapted from About.com

3 eggs
1 1/2 cup dashi soup stock (you could use any stock you want)
1 tsp soy sauce
1 tsp sake
+ any ingredients you’d like in your chawanmushi!

I omitted the sugar and salt. Note: I used mushrooms, chicken thigh and crab meat in mine 😉

This needs no instructions. Just mix everything together.. and steam! I used my ramekins to contain them. Depending on the dish’s size, steam for about 8 to 15 mins.

The trick to this is to steam it below 100C. You can do this by putting a chopstick below the lid to create an opening. Then it won’t bubble and you’d get a nice smooth surface 🙂 I enjoyed this so much i swear these are of one those things you can probably eat everyday for the rest of your life and not get sick of it 😛

Even my grandma loved it! So much so she told me in chinese “You have to show me how to make this one day! I always wanted to know how to make this.” Her expression when she ate it was priceless. Hehe, chawanmushi, you make my day!