Chawan Mushi

Recipe by Chef #769705
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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