STEAMED EGG (CHAWAN MUSHI)
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
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
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)
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
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 WITH SHRIMP AND SPRING PEAS
Steps:
- Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard.
- Set a large bamboo steamer over a large pot filled with 1" of simmering water. If using fresh peas, place in a small wide bowl and set bowl in steamer. Cover and cook until peas are tender, about 5 minutes (if using frozen peas, do not cook). Repeat with shrimp and mushrooms, placing each in separate small wide bowls, and cook in steamer until shrimp are just opaque and mushrooms are softened, about 2 minutes for each.
- Gently mix eggs in a large bowl to blend (do not create bubbles); stir in dashi mixture reserved for custard. Pour custard through a fine-mesh sieve into a large bowl or a 4-cup measuring cup.
- Toss peas, mushrooms, and scallions in a medium bowl and combine. Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 8-ounce ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly. Tightly cover each bowl with plastic wrap.
- Place bowls in steamer, cover, and cook until custard is just set but still jiggles slightly in the center, 10-15 minutes.
- Top custards with reserved dashi sauce, pea mixture, and shrimp.
CHAWAN MUSHI
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
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
CHAWAN MUSHI
Categories Egg
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk the dashi powder into the warm water until it is dissolved. Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl. In the same bowl, using chopsticks, very gently stir the eggs until blended, without incorporating too much air. Stir in the dashi, then strain the mixture back into the measuring cup. Divide the cashews between 4 shallow 1-cup bowls. Top with the egg mixture and wrap each bowl in plastic. Carefully set the bowls in a steamer basket set over boiling water and steam for 14 minutes or until the custards are set. Immediately transfer the bowls to the refrigerator to chill for at least 3 hours or overnight. Unwrap the custards. Top with the crabmeat, scallion and shiitake and serve.
MUSHI
Make and share this Mushi recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oil in wok. Stir fry meat until opaque (if not pre-cooked). Stir-fry egg, then add carrots and onion (and meat if precooked); cook about 30 seconds. Add remaining ingredients and stir-fry until cabbage is wilted. Wrap in to egg roll wrappers, and garnish with mushi sauce, sesame seeds, and shredded green onion.
Nutrition Facts : Calories 202, Fat 9.5, SaturatedFat 1.5, Cholesterol 49.4, Sodium 809.1, Carbohydrate 23.7, Fiber 1.5, Sugar 1.9, Protein 5.5
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