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Before you jump to Japanese Chawanmushi (Steamed Egg Custard) recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.
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Whole grain snacks are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for the afternoon meal. Eating on the run can easily be much healthier with whole fiber chips and crackers. Whole grains are generally better than refined grains found in white bread.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to japanese chawanmushi (steamed egg custard) recipe. You can cook japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Japanese Chawanmushi (Steamed Egg Custard):
- Take 2 Egg (It was 115g this time)
- Get 345 g(115g×3) Hot water
- Provide 1 Chicken stock cube(Consomme cube)
- Take Any of your favorite ingredients
- You need ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")
Instructions to make Japanese Chawanmushi (Steamed Egg Custard):
- Cut ingredients (honeywort and Japanese fish cake) in small pieces.
- Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
- Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.)
- ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.
- ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.
- Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. - ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.
- Put ingredients into a heat resistant cups. - ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.
- Once the chicken soup gets cool, mix it with eggs.
- ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.
- ☆Tip 6☆ Cover the cups tightly with aluminum foil.
- ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>
- Tilt a cup. If the soup is clear, it's done!
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