Chawan-mushi (Steamed Egg Custard) in the Microwave
Chawan-mushi (Steamed Egg Custard) in the Microwave

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chawan-mushi (steamed egg custard) in the microwave. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Chawan-mushi (Steamed Egg Custard) in the Microwave. I didn't have a steamer, so I used the microwave. This can be made while you're making other dishes.

Chawan-mushi (Steamed Egg Custard) in the Microwave is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chawan-mushi (Steamed Egg Custard) in the Microwave is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook chawan-mushi (steamed egg custard) in the microwave using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Get 2 1/2 tbsp Shiro-dashi
  2. Take 2 Eggs
  3. Prepare 300 ml Water
  4. Make ready 70 grams Chicken thigh
  5. Prepare 2 Shiitake mushrooms
  6. Get 30 grams Kamaboko
  7. Make ready 10 grams Spinach

However, we normally use a steamer which is a bit hard for me to do it in Australia. Chawan-mushi (Steamed Egg Custard) in the Microwave Recipe by cookpad.japan. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions. For the authentic chawanmushi experience, serve these tasty treats in a small Japanese tea cup.

Instructions to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
  2. Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
  3. Get your mugs ready.
  4. Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
  5. This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.
  6. If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.
  7. This is the shiro-dashi I use.
  8. Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done.

Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. Over that, pour the fish stock, soy sauce, egg and pinch of salt. Here is the trick to quick chawanmushi. Usually, you would put this into a steamer on the stove-top and steam it for about an hour.

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