Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Chawanmushi (Steamed Egg Custard)
A silken savoury custard steamed in a cup, hiding chicken, shrimp and ginkgo nut beneath its trembling dashi-scented surface.
Pinagmulan
Recipe ni Japanese home kitchens · 🏠 Home cook
Japanese home-style / 日本の家庭料理 — Its name means 'steamed in a tea bowl'. Chawanmushi is one of the few Japanese dishes eaten with a spoon, and is often linked to Nagasaki's Chinese-influenced shippoku cuisine, where steamed savoury custards took hold before spreading nationwide.
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Panoorin habang niluluto · 3 na video
⏱ 40 min🍽 4 na serving🔥 120 kcal🇯🇵 Japan
Walang gatas
Mga hakbang
Whisk the eggs gently without frothing, then stir in the cooled dashi, soy and mirin.
💡 The dashi must be cool — hot liquid would scramble the eggs before they set.
Strain the mixture through a fine sieve for a glassy, lump-free custard.
Divide the chicken, shrimp, mushroom, kamaboko and ginkgo among four heatproof cups.
Pour in the egg mixture, cover each cup with foil, and steam over low heat 12–15 minutes.
Keep the heat low and the lid slightly ajar so the surface stays smooth, not pitted with holes.
It is done when a skewer draws clear broth, not cloudy egg. Finish with a sprig of mitsuba.
💡 Mga tip
- A 3:1 dashi-to-egg ratio gives the classic just-set wobble.
- Low, steady steam is everything — a fierce steam riddles the custard with holes.
- Serve warm as a starter, or chilled in summer for a refreshing version.
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