Whip up a Chawanmushi within 10 mins

For those who love Japanese Chawanmushi: check this out! Making the Japanese egg custard dish can be easy peasy!

 We met up with Saito-san who had specially flown from Niigata, Japan to conduct food demonstration at Sake Inn.  Saito-san showed us how to whip up the chanwanmushi within 10 minutes. 

Saito san

Chawanmushi

Here’s a recipe which you may wanna try: 

 Chawanmushi (Savory Cup Custard)

<INGREDIENTS serves 4>:  4 small shrimps, 1 shiitake mushroom, chopped Vegetables, Salt. (all these items can be found in from Cold Storage)

Custard: 2 eggs, 25cc Don Don Series Shirotsu (you can get this from Sake Inn) and 300cc water

 <DIRECTIONS>

1- Devein the shrimps, and put into small pot. 30cc water and a pinch of salt, and simmer while stirring until all the liquid is gone. Skin the shrimps.

2- Cut the stems off the shiitake mushroom, score the heads with a cross

3- Make the custard: put 25cc Don Don Series Shirotsuyu and 300cc water into a pan.

4- Beat the eggs in a large bowl gently, add 3 and mix well, then strain through a fine sieve (this will keep the custard smooth).

5- Gently pour in the custard 60 to 70% full. Transfer the cups to a preheated steamer. Steam over a low heat for 6 to 7min with the steamer completely covered.

6- When the surface of the custard is set, place the shiitake mushroom and shrimps on top of it and pour in the remaining egg stock mixture until 80 to 90% full. Steam over a high heat for about 1min lid slightly askew. Then steam over a low heat for 6 to 7min with the steamer completely covered.

7- Remove the cups from the steamer, and garnish with the trefoil stalks, cut into3cm lengths.

 TIPS: Don’t steam chawanmushi over a high heat for a long time, otherwise it will become spongy. To see whether or not chawanmushi is done, insert a bamboo skewer into the centre. When it comes out clean, it means that the chawanmushi is ready for serving. 

Don Don Series of flavour enhancers @ Sake Inn.You can get 2 bottles of Don Don Series food enhancers at $22.

We were told that the flavour enhancers are made mainly of soya sauce & dried bonito and can be added to enhance stew, noodles and rice. Sounds easy & healthy. Gotta try it out!  And do let us know how your chawanmushi turn out if you are trying our recipe.

Happy cooking!

Love, Tampines 1