Thursday, July 10, 2014

chawan mushi

"Chawan mushi" is a delicious treat anytime
I could just eat it on its own
the Japanese eat this as an appetizer
and that's how I got to know of this "steamed eggs"
dining in a Japanese restaurant some time ago

Here's how simple it is to cook it :)

whisk 2 eggs + 1/2 cup water + pinch of salt in a bowl till foamy

pour contents into 2 Corelle small round bowls

place the bowl in a pot and fill water inside the pot till it reaches halfway the sides of the bowl

cover the pot and bring the water to a gentle simmer and maintain this at all times

cook for 10 mins before sprinkling the top with spring onions 

simmer the steamed eggs for another 3 mins

remove the bowl from the pot 

do not touch the bowl with your bare hands

 as it is extremely hot

 serve hot


a word on the pot
If you have a pot with a clear glass lid you would be able to see the custard forming
it is better to have lid with steam escape to prevent the custard from curdling

If the pot is wide enough you could put both bowls together
otherwise cook one bowl at a time

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