This is one of my son’s favourites and it's my daughter's all time favourite. My son can finish one bowl of the Custard with his rice without me nagging him to eat. It’s very simple and I’m sure many of you already know how to do it. This is my version.
Ingredients:
- 2 eggs
- 2 crabsticks, sliced
- a bunch of Shimeiji Mushroom, ends removed
- a pinch of salt
- 160ml water
How to do it:
- Beat egg lightly in a bowl
- Add water and mix.
- Sieve the egg mixture if you want a smoother result.
- Add the crabsticks, mushroom, and salt into the egg mixture.
- Cover the bowl with cling wrap or aluminum foil.
- Heat a pot of water for steaming
- When the water is boiling, put in the bowl of egg mixture.
- Remove when egg is set.
- Serve hot.
Note:
- You can add Japanese fish cakes, chicken, fish or any other ingredients you like. It’s just like Chawa Mushi without dashi.
- Using cling-wrap or aluminum foil will help have a smooth outcome. If you don’t mind having a lot of pockmarks on your custard, then you don’t have to use this.
Your Chawa Mushi without dashi is very nicely steamed. So smooooth!
ReplyDeleteSimcooks,
ReplyDeleteThanks! I think the cling wrap helps alot! ;)
oh must sieve the egg ah? no wonder it's smooth la.. those my mum steam de are all wrinkled.. can lose appetite before we even eat it hahaha~!
ReplyDeleteNaughty Momo! hahaha! Later your mum doesn't want to cook for you than you know.
ReplyDeleteSieve and seal with cling wrap to avoid pockmarks. ;)
This's my favourite dish:)))))))) Thank youuuuuuu.....
ReplyDeleteJoan,
ReplyDeleteYou're welcome!
i've been looking for this all over the web, and you had it all this while. next time must look closer :-) i'll try again tonight and sieve it as you said. thanks
ReplyDeleteGolfmum,
ReplyDeleteHeehee ... remember to cover it too! Happy cooking!
hi, i tried this dish a few days earlier but failed as it is 2 watery below and bland.
ReplyDeleteCan i know how many minutes is needed to steam the egg?
hi, i have bot the dashi. do u have the recipe for doing the chawanmushi ?? thks
ReplyDelete@Lin, basically it's the same except instead of using water and salt, you replace it with the dashi stock.
ReplyDeleteI'm not sure if your dashi stock is already premix or not. You have to check the instructions on your bottle of dashi stock. Some require you to mix with water. Add 1/2 tablespoon of sake to the mixture too.
Hi WokkingMum,
ReplyDeletehow long do we need to steam the egg?
@Anon, This portion took me 8 mins. But you are using a dish that is deeper, you have to let it steam a bit longer.
ReplyDelete