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Before you jump to Chawan-Mushi (Japanese Egg Custard) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.
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A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. It is pretty straightforward to live green, all things considered. A lot of it is merely making use of common sense.
We hope you got benefit from reading it, now let’s go back to chawan-mushi (japanese egg custard) recipe. To make chawan-mushi (japanese egg custard) you only need 14 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to make Chawan-Mushi (Japanese Egg Custard):
- Prepare 1 Egg
- Use 180 ml water
- Use 2 inch x 2 inch piece kombu/dried kelp
- Prepare 1 handful Katsuobushi
- Provide 1/2 tsp Usukuchi/light colored and salty soy sauce
- Take 1/4 tsp salt
- Provide 2 small pieces boiled chicken
- Prepare 2 small pieces mochi
- Prepare 2 small pieces KAMABOKO fish cake
- Prepare 2 small pieces Shiitake Mushroom
- Take 2 small pieces YURINE and NAMAFU, only If you find at grocery
- Provide 2 small pieces boiled shrimp
- Get to taste Yuzu peel
- Prepare 2 MITSUBA leaves
Instructions to make Chawan-Mushi (Japanese Egg Custard):
- First, let's make Japanese dashi soup stock! Soak kombu in the water at least 30 minutes. Place the pot on low to medium heat.
- Right before the water boils, remove the kombu. Turn off the heat, and add the Katsuobushi. Let it set until Katsuobushi sinks.
- Strain the stock through a strainer with paper towel. Look at this golden color!! Let it cool.
- Preheat a steamer on high heat.
- Cut the solid ingredients into small pieces. Dip the chicken and shrimp into the soy sauce.
- Mix dashi, soy sauce and salt in a bowl. Taste it and if you feel that it's just like a soup, it's perfect! Adjust taste if needed.
- Beat the egg and add the dashi mixture to the egg. Strain it with a strainer.
- Place the solid ingredients in a small cup or a ramekins.
- Pour the egg mixture to fill 3/4 of cup and cover the cup.
- Reduce steamer heat to low. Place cups into the steamer. Cover and steam for about 10 minutes or until it is firm like silky tofu.
- Garnish each cup with a YUZU peel and MITSUBA leaf.
- You may also make Chawan-mushi with a microwave instead of a steamer. Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath. Microwave in the water bath for 2 to 5 minutes.
- The time depends on your microwave power and the width of the cup. Please be careful not to overdo it. You may need to extend the cooking time by another 15 sec or so. Otherwise, You'll make a big mess… Take it slow!
- Yummy!
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