Resep Cawan Mushi

Chawan Mushi

Sumber : Majalah Femina

Untuk 6 mangkuk kecil



Bahan :

1 sdt Sake (Aku ganti dng apple vinegar)

1 sdt kecap asin Jepang (aku pake yg Soy sauce)

75 gr dada ayam tanpa tulang, potong dadu 1cm

12 ekor udang ukuran sedang, kupas

1 buah wortel,potong melintang 1/2 cm bentuk bunga, rebus sebentar dlm air garam

3 buah jamur shitake segar, buang tangkai potong membujur (aku pake yang kering, rendam dlm air panas)

6 lembar daun kucai, potong 2, simpulkan (gak nemu, aku pakai daun bawang yg diiris tipis)



Adonan Telur :

2 butir telur ayam, kocok lepas

1/2 sdt dashi, larutkan dng 300 ml air (Aku beli di C4, namanya dashimoto)

1/2 sdm sake

1/2 sdm kecap asin Jepang

1/4 sdt garam



Cara Membuat :



1. Campur daging ayam dengan sake dan kecap asin, aduk rata, rendam selama 15 menit

2. Aduk telur, larutan dashi, sake, kecap asin dan garam hingga rata, saring kemudian sisihkan.

3. Susun udang, daging ayam, jamur dan wortel dalam 6 mangkuk tahan panas

4. Tuang adonan telur, hingga penuh, tambahkan daun kucai

5. Tutup permukaan mangkuk dengan alumunium foil

6. Kukus dalam dandang panas dengan api kecil selama 20 menit hingga matang, sajikan panas



Tips :

1. Tutup mangkuk dng alu foil saat pengukusan agar tetesan air tidak masuk ke dalam mangkuk.

2. Kukus diatas api kecil sehingga setelah matang chawan mushi akan mempunyai tekstur yang lembut dan licin



Keterangan Bahan :

1. Sake : minuman keras khas Jepang. Terbuat dari fermentasi beras, berkadar alkhohol tinggi sekitar 14%. Berwarna putih, bening. Dijual dalam kemasan botol

2. Dashi : Disebut juga kaldu bonito, yaitu kaldu ikan berbentuk bubuk, dalam kemasan karton

3. Jamur Shitake/jamur Hioko : Payung jamurnya berdiameter 5cm, berwarna coklat kehitaman, dijual dalam bentuk segar atau kering.



Description:
I don't know who's copying who because this dish is also known in chinese culinary with slightly difference in the fillings but the custard base is the same. This delicious, silky custard can be served as a side dish with grilled and deep fried foods, or as a main dish all by itself.
The secret to making this dish is in allowing it to steam until the egg just barely sets, giving the custard a silky, liquid quality. You could substitute water with soy bean milk, cow milk, cream and/or broth. Either mix the milk with the broth or use plain milk. It is important to use the rice wine, to prevent the 'egg smell' :-)

Ingredients:
The Custard base:
4 Eggs
2 cups dashi (or water/broth/milk, etc)
3/4 tablespoons salt (or chicken powder)
1 tablespoon shoyu/shao xing/dry sherry
1 tsp sugar or mirin (not a must)

for the fillings, you can use any of these or whatever you want to put in your custard:
3 onces of fresh spinach leaves (parboiled)
4 small uncooked shrimp, shelled and deveined
4 shiitake mushrooms (stemmed and quartered)
8 snow peas (parboiled)
50 gr minced meat/chicken
seaweed

Topping (optional):
1 tsp of sesame oil
1 tsp of soy sauce
chopped spring onions for garnishing


Directions:
Break the eggs into a bowl, add the dashi, and the rest of the ingredients, beat well with a fork or a pair of chopsticks, don't use whisk because it creates too much foam .
Allow the mixture to stand for a few minutes and then strain through a fine strainer (the objective here is to remove all air bubbles and lumps from the egg mixture).

In 4 individual heat proof custard cups with lids (or heat resistant coffee cups with saucers or foil for lids), place the fillings or make it plain if you want.

Pour the egg mixture into each cup until two-thirds full and cover with the lid. Place the cups in a preheated steamer and steam over high heat.
When the surface of the custard turns white (about three minutes),
reduce the heat to low and steam for an additional 15 minutes.
Once you are able to stick a bamboo skewer into the custard and
have the liquid flowing from the puncture run clear, the custard is ready to eat! The custard surface should be moist and slick, not cracked and parched). Carefully remove the hot cups from the steamer and serve it with the toppings.

The Japanese make beautiful ceramic cups with lids especially for steaming this type of custard, if possible pick up a set from a local merchant or Asian food store. Also, chawan-mushi is excellent when served chilled as a summer dish!

Note:
Don't over steam the eggs or you will have a disaster overcooked, sponge like steamed eggs.