Good morning here we will give you a recipe chawanmushi (savoury custard soup) which is delicious The way making it is very easy. You just need to be careful to get results from chawanmushi (savoury custard soup) which has aroma and taste that can evoke our tastes.

So that the result of chawanmushi (savoury custard soup), what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare chawanmushi (savoury custard soup) delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required exist for make

1. Prepare 4 Eggs
2. Prepare 500 ml Dashi Stock
3. Use Note: The ratio of the volume of Soup : Eggs is 2.5 : 1. If the volume of the 4 Eggs is 200ml, you need 500ml of Soup
4. Prepare 1 tablespoon Mirin
5. Use 1/2 teaspoon Salt
6. Prepare 2 teaspoons Soy Sauce
7. Prepare Other Ingredients Suggestion
8. Take Chicken (*marinated with small amount of Soy Sauce for a few minutes)
9. Use Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
10. Prepare Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
11. Use Italian Parsley (or 'Shungiku', 'Mitsuba')

The custard is generally of an egg mixture that has dashi (Japanese stock. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup.

Steps to make Chawanmushi (Savoury Custard Soup):

1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
2. Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
3. Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
4. Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
5. Place the ingredients in serving cups, mugs, ramekins or whatever you use.
6. Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
7. Heat the steamer and bring the water to the boil. Carefully place the cups in the steamer, cover with the lid, then cook with GENTLE STEAM over LOW heat for 15 to 20 minutes. *Note: You may prefer cooking them in the oven like cooking Creme Brûlée.
8. Serve 'Chawanmushi' with small spoons.
9. Done and ready to serve!

Place a small face towel at the bottom of the pot, with a lid, which is wide enough to fit the two chawanmushi bowls and deeper than the height of the bowl. Place the bowls covered with aluminium foil on the towel. Take the bowls out of the steamer. Chawanmushi (茶碗蒸し) is a Japanese steamed egg custard that 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 teacup and often served as a cold or hot appetizer.

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