Chawanmushi (steamed egg custard) Recipe

Chawanmushi (steamed egg custard) Recipe

Introduction

Hello guys, may I ask you a question? do you like eggs? We love them very much. For example, steamed duck egg, Tamagoyaki and omelette.

Today, we’re gonna share a brilliant egg recipe with you. You will learn how to make it with just simple ingredients. You might think that steam egg is easy to make but if you mess up a single step, you’ll end up with a rough and tasteless custard.

A few days ago, we saw a travel program on TV, it introduced a Japanese dish called Chawanmushi. It uses a lot of fresh seafood and fresh eggs to make a pretty simple dish that use as a starter in a dinner. It looks very tasty and we wanted to try making that at home.

Do you know that we only use fresh ingredients? Fresh ingredients has their own aroma, the flavor will be lost after leaving them overnight. There’s no going back after you left them overnight, the aroma lost!

If you’re still with us, here are the recipes.

Chawanmushi Recipe (yields: 2 serving)

Ingredients:

Eggs 2 pcs

Dashi stock 290ml

Ginkgo nuts 2 pcs

Shiitake(mushrooms) 20g

Kamaboko(Japanese fish cake) 2 slices

Shrimps 2 pcs

Chawanmushi Seasonings:

Janpanese soy sauce 1 tsp

Mirin 1 tsp

Sea salt 1/4 tsp

Chawanmushi (steamed egg custard) Recipe

Firstly, we gather all of the ingredients and set aside.

Chawanmushi (steamed egg custard) Recipe

Then, we pour the Japanese soy sauce, sea salt and mirin into the eggs. We whisk them gently until uniform.

Chawanmushi (steamed egg custard) Recipe

Chawanmushi (steamed egg custard) Recipe

After all, we sieve the egg mixture until we have a liquid egg solution.

Chawanmushi (steamed egg custard) Recipe

Then, we mix the Dashi stock into the egg mixture. We also prepare our Japanese style cup on the side to make the Chawanmushi.

Chawanmushi (steamed egg custard) Recipe

Furthermore, we put the mushrooms, fish cake, shrimp and gingko nut in our cup to prepare for steaming them.

Chawanmushi (steamed egg custard) Recipe

After that, we pour the egg solution into our cup fill with ingredients.

Chawanmushi (steamed egg custard) Recipe

After boiling the water in a large pot, we place our cup filled with egg custard on the rack and cover the cup with kitchen paper and a lid to prevent it from getting old and rough Chawanmushi.

Chawanmushi (steamed egg custard) Recipe

Chawanmushi (steamed egg custard) Recipe

Da Da!! We top our egg custard with a piece of sea urchin grilled shrimp. As you can see, the custard is extremely smooth!

Thanks for watching and feel free to comment below.

If you’re interested in making other desserts,
please click Pastry cream recipe and Cookie Dough Tart Crust Recipe.

Pastry cream recipe

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Tamagoyaki (Japanese omelette) 玉子焼き recipe

Hi guys, today we’re going to share how to make Tamagoyaki (Japanese omelette)玉子焼き at home.

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Tamagoyaki as known as Japanese omelette and it originated in Japan. There are so many recipes of Tamagoyaki. You can add any type of ingredients for the filling. For example, you can add nori(seaweed), cheese or kimchi etc.

Normally, there are 6 main ingredients for making Tamagoyaki, you just need eggs, dashi stock, soy sauce, sugar, Mirin and vegetable oil to make it. This dish is a delicate for Japanese style breakfast or side dish. We will say Tamagoyaki have mild taste because it is a sweet savory which is suitable for children too!

However, for the equipment, we have use the Tamagoyaki pan but it is not necessary, you can also use the normal round circle pan to make it too. We have tried it before and got the same result, no worry about that but the only concern is when you are using the round pan, you need to trim the edges to reshape the Tamagoyaki.

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We used the round pan to make Tamagoyaki before, gorgeous ya. Tamagoyaki with nori(seaweed) and cheese

We have made western omelette before, please click the link below if you’re interested:)
Basic omelette recipe :

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Here is the following recipe and instructions below:

Recipe:

Ingredients: (Yields: 2 servings)
3pcs Eggs
1 1/2tsp Vegetable oil
Seasonings:
3tbsp Dashi stock
1 1/2tsp Japanese soy sauce
1 1/2tsp Sugar
1 tsp Mirin

OK let’s start cooking!

Instructions:

1. First of all, gather all the ingredients.

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Eggs, Dashi stock, sugar, Japanese soy sauce and Mirin

2. Next, whisk the eggs gently, use the chopsticks or fork with “cutting” motion for whisking. Then add the seasonings to the egg mixture, mix until combined.

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3. Moreover, preheat your Tamagoyaki pan with low heat, smear with vegetable oil on your pan.

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4. Furthermore, when you can hear some sizzling sound, pour in a thin layer of mixture. Poke the air bubbles to release the air if there are. After that, when the bottom of the eggs has set but still soft on top, start rolling.

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A thin layer

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1st round of rolling

5. However, move the omelette to the side that you started, smear the oil again and repeat the steps. Pour in the egg mixture again, make sure to lift the omelette to spread the mixture underneath. That’s the important motion for making Tamagoyaki. Erase the edges with spatula, then repeat the steps until you don’t any leftover of the mixture.

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2nd round of rolling

6. Repeat steps 3-5 until you don’t any leftover of the mixture. Here is the 3rd round of rolling.

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3rd round of rolling

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4th round of rolling

7. Afterwards, continue rolling the Tamagoyaki into the big roll, this is our last round. Oh yeah~

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Last egg mixture

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5th round of rolling (final)

8. Finally, shape the Tamagoyaki and you can pan-frying a little bit more until it have golden brown color. This part is optional. Remove from the pan and chill about 3 minutes.

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DADA! Tamagoyaki (Japanese omelette) was done! Yum.

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You can see there’s juicy and tender inside, and also the layers of Tamagoyaki.

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Tamagoyaki served with Japanese soba. Our favorite!

We hope you guys will enjoy this post and to try to do that, see you next time. Bye! If you’re interested in making desserts,
please click How to make a tart shell and Caramel sponge .

how to make a tart shell

Tart shell

Caramel sponge

Caramel sponge

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