Chawanmushi (Savoury Custard Soup)
Chawanmushi (Savoury Custard Soup)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chawanmushi (savoury custard soup). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chawanmushi (Savoury Custard Soup) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Chawanmushi (Savoury Custard Soup) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chawanmushi (Savoury Custard Soup):
  1. Take 4 Eggs
  2. Prepare *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
  3. Take 500 ml Dashi Stock
  4. Get 1 tablespoon Mirin
  5. Make ready 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. Prepare Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
  10. Prepare Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
  11. Prepare Italian Parsley (or 'Shungiku', 'Mitsuba')
Instructions 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 small bowls, cups, 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. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée.
  8. Serve 'Chawanmushi' with small spoons.

So that’s going to wrap this up for this exceptional food chawanmushi (savoury custard soup) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!