Japanese Food: Chawanmushi

[ancuur]

Chawamnushi
is a Japanese custard steamed in a cup. Chawan means tea cups or rice bowls, and mushi means steaming in Japanese.

Ingredients:

3 eggs
2 cup dashi soup stock
1/2 tsp salt
1 tsp soy sauce
1 tsp sugar
1 tsp sake
1/4 lb boneless, skinless chicken thigh, cut into bite-size pieces
1/4 enoki mushrooms, chopped, or 4 shiitake mushrooms, stem removed and thinly sliced
4 leaves mitsuba (trefoil)
8 slices kamaboko or narutomaki fish cakes

Preparation:

Lightly beat eggs in a large bowl. Try not to bubble the eggs. Mix cool dashi soup stock, soy sauce, salt, sake, and sugar in another bowl. Add the dashi mixture in the egg mixture gradually. Strain the egg mixture. Put mushrooms, chicken, and kamaboko or narutomaki slices in four chawanmushi cups, or tea cups. Fill each cup to third-forths full with the egg mixture. Cover the cups. Preheat a steamer on high heat. Turn down the heat to low and carefully place cups in the steamer. Steam for a few minutes on high heat. Turn down the heat to low and steam for about 10-15 minutes, or until done. Poke a bamboo stick in the chawamushi and if clear soup comes out, it's done. Place mitsuba leaves on top of chawanmushi...

[Hai_Lee]

waahh saya doyan banget sama chawanmushi. Telurnya jadi lembut banget terus kalo yang enak chawanmushinya wangi banget.

[gembel]

behhhh.. mana kenyang aku klo cuma segitu

[tsu]

kan emang fungsi nya itu appetizer toh Mbel

[ndableg]

Ini resep ngaco chawanmushi.

[cherryerichan]

versi indo

CHAWAN MUSHI
bahan:
2 butir telur
1 cup kaldu ayam atau ikan (aku pake kaldu
udang)
1 dash sake (aku skip tentu saja ..: p)
1/2 sendok teh kecap asin (aku pake bbrp tetes
aja)
1/2 cangkir daging dada ayam cincang yg sudah
dimasak (pake udang potong kecil2)
1 jamur shiitake, iris memanjang
2 tangkai peterseli segar, untuk hiasan (pake daun
bawang)
Cara membuat:
Dalam mangkuk ukuran medium, kocok telur
dengan lembut sambil perlahan tuangkan kaldu
ayam, sake, dan kecap. Bagilah jamur dan ayam
secara merata antara dua cangkir teh kecil. Tuang
adonan telur ke dalam masing-masing cangkir.
Panaskan kukusan. Kurangi panas ke api kecil, dan
masukkan cangkir ke tempat kukusan. Tutup, dan
kukus selama 12 menit, atau sampai telur padat/
kokoh tapi lembut dan halus seperti tahu. Hiasi
setiap cangkir dengan setangkai peterseli, dan
sajikan.
Tips agar didapat tekstur yg mulus:
- mengocok telur cukup diaduk perlahan (aku dg
ujung sumpit aja), jgn sampai timbul buih/busa
- setelah kaldu dicampur dgn telor, saring adonan
sebelum dituang ke tea cup
- mengukus hrs dgn api kecil, bungkus tutup
kukusan dgn serbet.
resep dr: allrecipes.com

[desah_angin]

wak... ndableg masi idoppp tho wkwkwkw.... kalo di yuraku kan buffet, jadi bole ngembat cawanmushi sekenyangnya wkwkw