Chawan-mushi (Steamed Egg Custard) in the Microwave
Chawan-mushi (Steamed Egg Custard) in the Microwave

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chawan-mushi (steamed egg custard) in the microwave. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chawan-mushi (Steamed Egg Custard) in the Microwave is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Chawan-mushi (Steamed Egg Custard) in the Microwave is something which I’ve loved my entire life.

Add the filling ingredients to the mugs, then gently pour the egg mixture in. This picture shows the mugs with the egg mixture poured inside. It's much quicker to cook in a microwave, but there are some points to watch for to get a smooth finish.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chawan-mushi (steamed egg custard) in the microwave using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Get 2 1/2 tbsp Shiro-dashi
  2. Make ready 2 Eggs
  3. Get 300 ml Water
  4. Get 70 grams Chicken thigh
  5. Take 2 Shiitake mushrooms
  6. Make ready 30 grams Kamaboko
  7. Get 10 grams Spinach

The egg is steamed in a cup with variety of ingredients. You may put shrimp, chicken, fish or just vegetables. Chawan-mushi (Steamed Egg Custard) in the Microwave Recipe by cookpad.japan. The key to cooking steamed eggs in the microwave is cooking them at a lower cooking power.

Steps to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
  2. Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
  3. Get your mugs ready.
  4. Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
  5. This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.
  6. If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.
  7. This is the shiro-dashi I use.
  8. Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done.

Be careful not to overdo it, or you'll end up with a hard mess floating in a fishy soup. In a bowl beat the eggs,sugar and vanilla together then whisk into the milk. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. "Chawan" means teacup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup.

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