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
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