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Monday, December 22, 2008

Chawanmushi - Japanese steam egg


My elder son loves steam eggs ! He is mad about steam eggs, especially if it is the Japanese Steam Eggs. So if you happen to see a young chap gorging down Chawanmushi available at buffets, you know it's him ! And.., should anyone knows of Gorge-ALL-You-Want-Chawanmushi place, you know whom would desparately want to know as well.

Oh..Pray let there be Chawanmushi always.. it's the one way to get him to EAT. He needs all the proteins he can get. So anything to LEVEL-UP ( gaming word , how about that ! , LOL ) his palate , I am always game to try it. (note : The Mummy is ever so afraid that the elder son will "vanish" into thin air because the younger one eats much faster and at times gobbles down his brother's share...sigh).




My elder son has been asking for mummy's chawanmushi for quite a while. I had this chawanmushi recipe for months now. Ughh.. no chawanmushi cups. Well, my elder son was quick to point out during a recent shopping spree when he saw the cups ! No escape.

My many-months-kept chawanmushi recipe

What is Required - cook for 6
2 tbsp Ikan Bilis powder or 1 cube of Fish Stock
6 large eggs
3 1/2 cups of water
2 tsp soy sauce
1 tsp salt
100g shitake mushrooms (sliced)
100g ham (slice square)
12 cooked peeled prawns (or equivalent of cooked crabstick, chicken, ham)


How to Do it
1. Pre-prepare the Stock. Boil the Fish stock. Leave it to cool in a fridge to bring down the temperature. Note : This is to prevent the eggs from being cooked once the stock is added.
2. Break eggs into a bowl. No stirring.
3. Add in the cooled stock into the eggs. Gently stir the eggs to mix well but not to beat the eggs.
4. Add in soy sauce and salt. Stir gently.
5. Divide and add equal portion of mushrooms, ham and prawns equally into the 6 cups. Leave some for top decoration later.
7. Use a sieve to pour the egg mixture into the cups gently.
8. Fill the wok with water (or electric steamer ) and bring to a boil.
9. Seal the cup with aluminium foil but leave a small gap for the steam to escape.
10. Put the cups into the wok (or steamer) and ensure water is hot.
11. Steam for 15mins.
12. Garnish the top and steam for another 1min and serve

My younger boy decides to give his portion of chawanmushi for his elder brother. The elder one ate 2 cups ! Too little. LOL

2 comments:

  1. hi, thanks for the recipe. when the water boiling, u put the cup in. do u switch off the stove or u keep boiling for 15min? or do u turn to low? thanks.

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  2. Hi Half Baked,

    Just keep the water boiling for 15mins. You would need continuous boiling water to keep the egg steam. Have fun !

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