Chawanmushi

Posted by spots (Singapore, Singapore) on 30 November 2005 in Food & Cuisine and Portfolio.

Just wanted to share a chawanmushi recipe that I found recently on teanobi.com. This recipe makes silken smooth egg custard tinged with sake & sweetness (from sugar). Before finding this recipe, I was always getting the proportion of ingredients wrong, resulting in custard that wouldn't set or custard that was too salty or too sweet. This recipe really is perfect, I find, and can be done in a big bowl or in small chawanmushi bowls, like the ones we bought over the weekend. Enjoy!

Chawanmushi from teanobi.com

2 eggs

1 cup chicken stock

1 tb sake

1/2 tb soya sauce

1/2 tb sugar

*Additional ingredients could include cut pieces of shitake mushrooms, chicken thigh meat, fish cake or crab stick.

1. Mix the ingredients together thoroughly and pour into container.

2. Boil water in the steamer till very very hot. Lower container ^ into the steamer and immediately turn fire down to low ^^. Close steamer and steam for 10-15 mins. Serve!

^ Do not cover the container. This will allow the custard to set and cook faster.

^^ Low fire is to ensure the custard sets smoothly.