Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, jumbo ‘chawanmushi’ with chicken shimeji sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake mushrooms. And the seasonings - dashi, soy sauce, mirin and sake attribute a umami taste, which is key to make a delicious custard. Easy Chawanmushi recipe (Savory Egg Custard/茶碗蒸し) with step by step guide.
Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have jumbo ‘chawanmushi’ with chicken shimeji sauce using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
- Get Eggs
- Prepare Dashi Stock / Chicken Stock
- Make ready *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
- Take Salt
- Get Soy Sauce
- Make ready <Sauce Ingredients>
- Take Chicken Fillet *cut into small pieces
- Take Shimeji (or other Asian mushrooms)
- Prepare Dashi Stock / Chicken Stock
- Get Salt
- Get Soy Sauce
- Take Mirin
- Take Grated Ginger
- Prepare Potato Starch Flour *mixed with 1 tablespoon Water
- Get Spring Onion *finely chopped
Chicken, Shimeji Mushroom, tomato, chilli padi in Tomato sauce. Tori Karaage with Spicy Nanban Sauce with Chawanmushi. Chicken karaage with Japanese tartar sauce rice bowl, chawanmush & udon seaweed soup. Chawanmushi is a Japanese hot appetizer.
Steps to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:
- Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
- Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
- Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
- Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
- *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
- Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
- Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.
It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. Chawanmushi is relatively simple to make, so it is a home cooking dish, too. When you eat Chawanmushi at home, it is more. Chawanmushi (Japanese egg custard steamed in a tea cup).
So that is going to wrap this up for this exceptional food jumbo ‘chawanmushi’ with chicken shimeji sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
