What is Chawanmushi?

Chawanmushi , which means "steamed tea cup", is a Japanese food that includes steaming eggs that has been mixed with other ingredients in a small cup or bowl until the mixture creates pudding. The eggs themselves are often mixed with other fluids such as seafood supplies and mirin . Sea fruits, such as shrimp, shrimp, crab or slices camaboco , are usually placed in a cup or bowl before the mixture is poured, so the ingredients slowly rise as the pudding puddinde. Upon completion, the egg in Chawanmushi is mixed with liquids from other ingredients and is taken to the free soup texture, unlike the stronger texture that some credits have. Upon completion, Chawanmushi can be served hot, warm or chilled and can be decorated with more seafood, shavings of carrots, nuts Gingko or Japanese parsley leaves. First, eggs that are used, help the custard set, but also must be treated carefully to cook the food properlyo. After they were burst into a bowl, the eggs must be slaughtered together to integrate egg yolks and white, but not so aggressive that a large amount of air is incorporated. This prevents the pudding from steaming and overflowing from the feed cup.

The second component, known as dashi , helps to define the taste of Chawanmushi. Dashi is a supply that is usually made of seaweed or algae, sometimes along with cured fish. It can be added directly as a liquid or dashi powder can be used to make the flavor developing how the cook cooks. Sake or Mirin, sweetened type of rice wine is the last ingredient in the cream base; It adds sweetness and increases the taste of other ingredients.

In most products Chawanmushi, seafood or meat and vegetables are cooked with pudding and after cooking it could also be used as a topping or ornament. Traditional additions include crab, shrimp,Shrimp, sliced ​​chicken or slices of pressed fish loaf known as a camabor. Vegetables usually include sliced ​​mushrooms, Japanese parsley, leeks, bamboo shoots and nuts such as cashews. The ingredients are located at the bottom of the cup or bowl to be used for steaming and poutern is poured to the top.

For cooking Chawanmushi, cups are placed in a steamer through low or medium heat. Cooking Chawanmushi in a steamer, which is too hot, can lead to boiled eggs and soup that is separated. After some time the eggs will stand up and the seafood and vegetables will cook. At this point, the pudding may be served hot or warm, or it can be cooled to be served later. The upper part of the cup can be decorated with more seafood, ginkgo seeds, carrot slices or fresh herbs.