Chawan Mushi Recipes

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STEAMED EGG (CHAWAN MUSHI)



Steamed Egg (Chawan Mushi) image

This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.

Provided by CONNIEL1M

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 17m

Yield 2

Number Of Ingredients 7

2 eggs
1 cup cooled chicken or fish stock
1 dash sake
½ teaspoon soy sauce
½ cup chopped cooked chicken breast meat
1 shiitake mushroom, sliced into strips
2 sprigs fresh parsley, for garnish

Steps:

  • In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
  • Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 3.3 g, Cholesterol 212.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 526.7 mg, Sugar 1.1 g

CLAM CHAWAN MUSHI



Clam Chawan Mushi image

Categories     Sauce     Clam     Simmer

Yield makes 6 individual custards

Number Of Ingredients 13

1 fennel bulb, sliced
1 medium onion, sliced
2 celery ribs, sliced
5 large button mushrooms, quartered
1 cup/250 grams dry vermouth
2 dozen littleneck clams
3 large eggs
1 tablespoon/20 grams soy sauce
1/4 cup/60 grams dry vermouth
3 tablespoons/42 grams cold unsalted butter, cut into pieces
1 jalapeño, seeded and diced
1 celery rib, diced
Celery leaves

Steps:

  • In a medium saucepan, combine the fennel, onion, celery, mushrooms, and vermouth. Bring the mixture to a simmer and cook until the liquid is reduced by half. Add the clams, increase the heat to medium-high, and cover the pot. Cook for 5 minutes. Remove the lid and check to see how many clams are open. Transfer any open clams to a plate to cool and put the cover back on. Check the clams at 1-minute intervals, removing the cooked clams as they open. Continue to cook until all the clams are open. If after another 5 minutes some clams have not opened, discard them.
  • Strain the contents of the pot through a fine-mesh strainer, reserving the broth for making the chawan mushi. If there is less than 1 1/2 cups (340 grams) of liquid, add water to reach that amount. Remove the clams from their shells and transfer them to the refrigerator.
  • Place a steamer over high heat and bring to a full simmer. Use a fork to lightly blend the eggs and soy sauce in a medium bowl. Stir in the clam broth and then strain the mixture through a fine-mesh strainer. Some egg particles will be caught in the strainer and can be discarded. Pour 1/2 cup (125 grams) of the base into each of 6 ramekins. Place the ramekins in the steamer and immediately turn the heat down to low. Cook the custards, covered, for 13 minutes, until they are firm to the touch and still jiggle. The custards will be a strange gray color if you open the steamer before they are fully cooked. Remove the custards from the steamer and set them in a warm place to rest while you finish the garnish.
  • Put the vermouth in a small sauté pan set over medium heat, bring to a simmer, and cook until reduced by half. Swirl the butter into the vermouth to thicken it. Add the jalapeño and celery, then gently stir in the steamed clams. Heat the clams and the vegetables until very warm. Spoon 4 clams and some vegetables on top of each chawan mushi. Tear a few celery leaves into pieces and sprinkle them on top of the clams. Serve immediately.

CHAWAN-MUSHI (JAPANESE CUSTARD SOUP)



Chawan-Mushi (Japanese Custard Soup) image

Super simple yet very delicious! Although it is called soup, it is prepared like a custard with a similar consistency.

Provided by JackieOhNo

Categories     Japanese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

8 raw shrimp, peel and deveined
8 spinach leaves, cut in 1-1/2-inch pieces
1/2 cup sliced fresh mushrooms
8 water chestnuts, sliced
2 slightly beaten eggs
2 cups chicken broth
1/2 teaspoon salt

Steps:

  • Make a small slit in each shrimp; pull tail through. Wilt spinach in hot water, drain. In each of eight 5-ounce custard cups (or Chawan-Mushi cups), please shrimp, spinach, mushrooms, and water chestnuts.
  • Combine eggs, chicken broth, and salt; pour into cups; cover with foil. Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
  • Over medium heat, bring water slowly (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.

Nutrition Facts : Calories 43.9, Fat 1.7, SaturatedFat 0.5, Cholesterol 54.1, Sodium 393.1, Carbohydrate 3, Fiber 0.5, Sugar 0.8, Protein 4.2

CHAWAN MUSHI



Chawan Mushi image

Make and share this Chawan Mushi recipe from Food.com.

Provided by day286

Categories     Japanese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

3 eggs
500 ml dashi (ichiban-dashi)
1/2 teaspoon salt
1/2 teaspoon lightly flavored soy sauce
50 g chicken meat
4 shrimp
50 g shimeji mushrooms
4 slices kamaboko
1/2 stalk mitsuba (trefoil)

Steps:

  • Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
  • Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
  • Pour in egg mixture.
  • Fill a double-boiler pan (mushiki) half full with water.
  • When water comes to a boil, place cups in to steam.
  • Cover with cheesecloth, place lid slightly off so that steam can escape.
  • Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
  • Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
  • Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
  • Chawan mushi is served chilled in summer, hot in winter.

Nutrition Facts : Calories 95, Fat 4.4, SaturatedFat 1.3, Cholesterol 210.3, Sodium 444.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 12.5

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