Smooth, silky Chawanmushi or Japanese Savoury Custard recipe
We love anything Japanese... even the kids are into Japanese movies, manga and teenage lovey-dovey high schools series!!!
There is a buffet restaurant in Kuala Lumpur that we never failed to visit on our every trip to the city ~ Saisaki Japanese Buffet... we could eat till our hearts content!!! Mr H and Mr H Jr would make numerous trip to the sashimi counter... Miss E would go for her tempura... I am an all rounder... 'sampling' the arrays of Japanese food on displays...
This restaurant is so famous (value for money)that one has to make an advance booking ... otherwise... we'll have to wait for quite a while!!!!
One of our favourites would be Chawanmushi.... steamed egg custard ... with crabsticks, prawn, shitake mushroom... love that smooth silky texture...
Chawanmushi or Japanese Savoury Custard recipe
- 3 eggs
- 2/3 teaspoon salt
- 1 teaspoon light soy sauce
- 2/3 teaspoon sugar
- 400ml bonito stock
- 1 piece chicken breast - thinly sliced
- 4 shitake mushrooms or chinese mushrooms - thinly sliced
- 8 prawns
- 4 crabsticks.
Marinate the chicken slices with light soya sauce... Dissolve bonito powder in 400ml boiling water and leave it to cool. Then mix in salt, sugar and soy sauce.
Prepare the steamer.
Break the eggs into a bowl. To avoid introducing too much air...do not beat the eggs... just gently stir and using 'cutting' motion...
Pour the eggs into the cooled stock. Strain into another bowl or jug. Divide the chicken strips, prawns, mushrooms into 4 ramekins or Japanese cups... and pour in the egg mixture. Place the ramekins onto the steamer tray or bamboo tray and steam on low fire for 8-10 minutes (note: time plays an important factor to have a smooth silky texture)..
Insert the bamboo skewer.. if the liquid comes out clear ... it is cooked. Serve immediately.