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Japanese Chawanmushi (Steamed Egg Custard)
Japanese Chawanmushi (Steamed Egg Custard)

Before you jump to Japanese Chawanmushi (Steamed Egg Custard) recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Enjoying healthy foods tends to make all the difference in how we feel. We tend to feel way less gross whenever we increase our consumption of wholesome foods and lower our consumption of unhealthy foods. A salad tends to make us feel a lot better than a piece of pizza (physically at any rate). Deciding on healthier food choices can be difficult when it’s snack time. You can spend several hours at the grocery store searching for the right snack foods to allow you to feel healthy. Here are a handful of healthy snacks that you can use when you need an instant pick me up.

When searching for a convenient healthy snack, make sure you remember about yogurt. Often people elect to eat yogurt over a nutritious lunch which is not the greatest idea. As a snack, however, yogurt is one of the best things you are able to reach for. It is a protein-rich supply of wholesome nutritional vitamins. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to create it. Yogurt combines perfectly with nuts along with seeds. It’s an uncomplicated way to minimize sugar while still enjoying a yummy snack.

There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to japanese chawanmushi (steamed egg custard) recipe. You can cook japanese chawanmushi (steamed egg custard) using 5 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to cook Japanese Chawanmushi (Steamed Egg Custard):
  1. Get 2 Egg (It was 115g this time)
  2. Use 345 g(115g×3) Hot water
  3. Prepare 1 Chicken stock cube(Consomme cube)
  4. You need Any of your favorite ingredients
  5. Provide ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")
Steps to make Japanese Chawanmushi (Steamed Egg Custard):
  1. Cut ingredients (honeywort and Japanese fish cake) in small pieces.
  2. Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
  3. Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.)
  4. ☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.
  5. ☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.
  6. Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water. - ☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.
  7. Put ingredients into a heat resistant cups. - ☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.
  8. Once the chicken soup gets cool, mix it with eggs.
  9. ☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.
  11. ☆Tip 6☆ Cover the cups tightly with aluminum foil.
  12. ☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>
  13. Tilt a cup. If the soup is clear, it's done!

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