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We hope you got benefit from reading it, now let’s go back to chawan-mushi (steamed egg custard) in the microwave recipe. To cook chawan-mushi (steamed egg custard) in the microwave you only need 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
- Get 2 1/2 tbsp Shiro-dashi
- Use 2 Eggs
- Take 300 ml Water
- Use 70 grams Chicken thigh
- Get 2 Shiitake mushrooms
- Use 30 grams Kamaboko
- You need 10 grams Spinach
Steps to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
- Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
- Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
- Get your mugs ready.
- Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
- 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.
- If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.
- This is the shiro-dashi I use.
- 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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