10 August 2013

Chawanmushi 茶碗蒸


It has been a very busy week for me, as there are many new family issues to deal with, sorry for not able to visit most of your blogs.

If you happened to dine in a Japanese restaurant, what is the 'must order' for your family? For me, it has to be the Chawanmushi 茶碗蒸. Gabriel can't go without it! Today, I'm making one for him using the recipe from Novum's Kitchen: cooking for kids cookbook with some modifications. 

Making Chawanmushi can be easy and simple if you are using the ready stock which can get from supermarket. You can choose to use the stock with salt reduced version to have better control on the taste. First time making this, the taste is good, but my Chawanmushi still has some small bubbles on the side of the bowl, not yet totally smooth. Need to better control the heat in future. Anyway, come back to the taste, it is smooth and soft to the tongue, my boy love it! If I'm eating this Chawanmushi, I will eat it with a few drops of lime juice, it is delicious! I'm submitting this post to Little Thumbs Up!

Note: The 7th blog Anniversary and Giveaway still open until 14 August 2013, Australia time 8 am. To participate please go here. Good Luck!





Recipe adapted from Novum's Kitchen: cooking for kids cookbook, page 31 with modifications
(make 4 cups)
Ingredients:
4 eggs (about 60g each)
8 gingko nuts
2 fresh Shitake mushrooms, sliced 
40g cooked chicken meat, cut into four small cubes
2 tsp mirin (add in after the egg surface solidified)

Stock:
400ml ready stock
2 tsp light soy sauce
1/2 tsp salt (to taste)
2 tsp mirin (sweet Japanese cooking wine)

Method:
1. Mix ingredients for stock in a bowl.
2. Beat eggs and add into the (1) to mix well.
3. Strain the egg mixture into a steaming bowl, place the chicken cubes into each of the steaming bowl, add gingko nuts. Place the bowl into heated-steamer and steam over medium low heat for 8 mins. (depends on your steamer)
4. Add sliced mushrooms into each bowl, add 1/2 tsp of mirin into each bowl. Continue to steam for another 5 mins then turn off the heat. Serve warm.






I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kidsmy little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

13 comments:

  1. 看到你这茶碗蒸又想起两年前买了这蒸杯到今天还没开张,嘻嘻嘻!
    昨天去吃寿司时老公也投诉什么时候才可以弄给他吃,呵呵呵~

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  2. Hi Tze, this is one of my favorite dish that I always order whenever I find myself in a Japanese restaurant...hope to try this too! Looks yummy!

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  3. Your chawanmushi looks so smooth and perfect. I sure have alot to learn from you on how to make a decent steamed egg!

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  4. 下了一天的雨,最好来杯chawanmushi给我暖暖胃咯。。。嘻嘻!!

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  5. 这一道也是我必点的哦!yummy yummy....

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  6. This is also a must order dish when I go to a Japanese Reataurant. Yours look yummy, will give it a try too.

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  7. My kids love this dish too. Yours look smooth and I love the cups.

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  8. 这个看起来很滑很好吃, 赞!

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  9. Yum!! What a great dish!!! Need to make this soon!

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  10. Hi Tze, don't worry if you don't have time to visit. These days I only have time to repay visit to friends who have dropped message in my blog. Love your steamed-egg, they looked so smooth! It's so lucky to be your son!

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  11. Hi Tze, thanks so much for linking this to LTU! My kids also love chawanmushi very much - looks like this is a true winner with kids :)

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  12. Hi Tze,

    My husband and boy are not big fan of steam food... Seeing yours, I think that I should try making some chanwanmushi to see if they will like this delicacy :p

    Zoe

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  13. This is a must have for my girl when we dine at a jap rest. Unfortunately this mommy failed many time. Will try out yours.

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