入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Chawanmushi (Steamed Egg Custard)
A silken savoury custard steamed in a cup, hiding chicken, shrimp and ginkgo nut beneath its trembling dashi-scented surface.
来源
食谱提供 Japanese home kitchens · 🏠 家常菜
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.
Watch it being made · 3 videos
⏱ 40 分钟🍽 4 人份🔥 120 大卡🇯🇵 日本
无乳制品
步骤
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.
💡 小贴士
- 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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