Easy & no fail! How to make soft, creamy, steamed Japanese salty egg custard

Easy & no fail! How to make soft, creamy, steamed Japanese salty egg custard

Hello everyone, it’s GOROGORO KITCHEN. Today, I would like to make a Japanese steamed non-sweet egg custard, “Chawanmushi”, using some non-traditional ingredient, cream cheese. So, let’s get it started. First of all, crack two eggs into a bowl. Add 300ml Dashi, the Japanese fish broth. In order to add some richness and creaminess, I add 40g of cream cheese. Heat it up in a microwave until it gets soft. Normally for 20 seconds or so. Mix up the egg and Dashi. Add the cream cheese once it gets cooled down and mix all well. But be careful not to foam them up. To make it smooth texture, strain the egg-Dashi mixture twice by using a strainer. Cream cheese tends to be left in the strainer the first time, so mix it well with a whisk. Strain the egg mixture again while mixing the whisk. In Japan, there are bowls designed for Chawanmushi, but you can use any kind of heat resistant bowl. For example, I use coffee cups to make it. Using ladle, pour the egg mixture to the cups evenly. I didn’t add any materials this time but you can add some bacons, mushrooms if you like. Normally, it makes 3 to 4 cups. If you see some big bubbles on the surface of the egg mixture, crush them. Cover each cup with aluminium foil. Let’s start steaming the egg mixture. You need a pot with lid that can be put all the cups in. Place a small towel in the pot so that the cups don’t get rattled. Place the cups in the pot. Pour water into the pot up to the half way of the cups. Cover the lid and place it on the stove. At the beginning, the heat should be medium. Once it gets boiling, turn the heat to low and let it cook for 7 minutes. Can she really cook it? Remove the pot from the stove and leave it for 7 minutes. Let’s see how it is now… I hope it’s nicely solid… Yes, it’s perfect! Finally, add some Mitsuba, Japanese parsley and Nori, dried seaweed if you like. Voilà! Well, how was it? Let me try first… I think it’s much creamier compared to the traditional Chawanmushi as I added some cream cheese. If you don’t have Dashi, you can use stock cubes or chicken stock soup though the flavour will be a bit different. For this video, I used a pot to cook it, but normally, I use Instant Pot. It’s an electric pressure cooker so only thing you have to do is just press manual button and cook it for 1 minute. You don’t have to watch the heat or anything so it’s super easy. If you have an Instant Pot, please try the recipe with it. Only 1 minute with manual button! Well…that’s about it. Please subscribe my channel and click the Like button if you liked this video. If you have any questions or something you want me to show recipes, please write it down in the comment section of the YouTube. Well, thank you for watching! I see you next time! Stay GOROGORO (means relax in Japanese)!

“Chawanmushi” is our traditional everyday dish and not only adults but also kids love this soft, tasty non-sweet egg custard. It tends to be considered as difficult to cook, but it’s really not! To add up more creaminess and richness, I add some cream cheese to the traditional ingredients. I believe it is no-fail recipe, but if you find the egg mixture was not solid after cooking, you can put it back in the pot and reheat with medium heat until boiling, and then cook it for 2-3minutes with low heat.
To create this easy peasy recipe, I didn’t add any materials to the egg mixture so that you don’t need knife nor cutting board, but you can add some bacons, mushrooms (but NOT Maitake, as it has non-solidify ingredient), cherry tomato, cheese…if you like.
＊Sorry, I forgot to mention about the salt in the video… Please add a pinch of salt when you mix the egg mixture.

0:00 Introduction
0:20 Recipe & cooking how-to
3:07 Epilogue

——————————————————-

Subtitle function: This video has English subtitles. If you want to see the instructions and commentary, turn on the subtitles.

——————————————————-

【Subscribe】
You can receive new video notification by subscribing my channel and click the bell button🔔.
I would be more than happy if you click the “Like” button!
Subscribe : http://www.youtube.com/channel/UCC8fFYot3Uivx9ulHefEeAA?sub_confirmation=1

【SNS】I post some photos and videos that I don’t upload on YouTube to Instagram (especially those of our cats…..), please follow it!

Instagram https://www.instagram.com/mamigorota/
Twitter https://twitter.com/mamigorota
Seasoned rice with Camembert cheese and cherry tomatoes

——————————————————-

Creamy Chawanmushi, non-sweet egg custard
for 3-4 cups
2 eggs
300ml Dashi (Japanese fish broth)
40g cream cheese
A pinch of salt ＊sorry, this was not mentioned in the video!!!
(Mitsuba, Japanese parsley (option)
Nori, dried seaweed (option)