Chawanmushi

This is one of my favorite appetizers in Japan.

My chawanmushi

Have always loved it even while I was back home in the Philippines.  Each time we would go to a Japanese restaurant, I would never fail to order this one.

“Chawan”  is the word for tea cup … and “Musu or mushi” in the Japanese verb for-  steam.

So, this is a steamed dish – The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin,and different “gu” or pieces you want to ad.  The most common “gu” are boiled shrimps, shiitake mushrooms, kamaboko (steamed fish cakes), scallops, gingko nuts, quail eggs and other “gu” you can think of.

You can click on this link for the recipe if you want to try it.  It is so easy to make.

Secrets shared by my mother-in-law:

One:  Don’t mix the eggs too much, avoid bubbles in the mixture.

Two: the sensitive part here is how you steam it.  At first – high fire for a few minutes and when it boils… turn it down to low to medium fire… and also do not forget to put a cloth on top of the cups… just to cover them – then, put the steamer’s cover.  :D

This prevents the top from having bubbles.. Happy cooking… do not boil it too much… or else you will get bubbles on top  :)

2012 January - My Chawanmushi is getting better each time...