Step-by-Step Guide to Make Any-night-of-the-week Chawanmushi (Savoury Custard Soup)

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chawanmushi (savoury custard soup). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chawanmushi (Savoury Custard Soup) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Chawanmushi (Savoury Custard Soup) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chawanmushi (Savoury Custard Soup):

1. Prepare Eggs
2. Prepare *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
3. Take Dashi Stock
4. Take Mirin
5. Get Salt
6. Make ready Soy Sauce
7. Take <Other Ingredients Suggestion>
8. Get Chicken (*marinated with small amount of Soy Sauce for a few minutes)
9. Make ready Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
10. Prepare Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
11. Prepare Italian Parsley (or 'Shungiku', 'Mitsuba')

Steps to make Chawanmushi (Savoury Custard Soup):

1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
2. Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
3. Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
4. Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
5. Place the ingredients in small bowls, cups, ramekins or whatever you use.
6. Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
7. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée.
8. Serve 'Chawanmushi' with small spoons.

So that’s going to wrap this up with this exceptional food chawanmushi (savoury custard soup) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!