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Recipe of the Month

Vegetable Korma


Vegetable korma is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts.
Japanese Recipe > Uramaki California Roll > Nigiri Sushi >
Chawan Mushi


Literally to mean a "tea cup steam" or "steamed in a tea bowl", Chawan Mushi is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shitake mushroom, kamaboko, and boiled shrimp placed into a tea-cup-like container.

INGREDIENTS


3 eggs
2 ¾ cups cooled soup stock [chicken stock + fish-based stock (powdered or liquid form acceptable) + dash of sake and soy sauce]
4 slices of gu (filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled)
4 cilantro leaves (also known as chinese parsley)



DIRECTIONS

  1. Gently beat the eggs using a fork or chopsticks, not an eggbeater.
  2. Add soup stock a little at a time while you stir the eggs. It can be lukewarm but not hot.
  3. Place a slice of the gu in each cup, and pour in the mixture of egg and soup stock.
  4. Place a cilantro leaf on top.
  5. Boil water in a steamer, and turn the heat down to medium.
  6. Place the cups in the steamer, and steam for approximately 12 minutes.
    Try not to overcook; good chawan-mushi shouldn't have any air bubbles.








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