Chawanmushi is an egg custard dish found in Japan. Unlike many other custards, it is usually eaten as a dish in a meal. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ. Since egg custard, along with soup, can't be picked up by chopsticks, it's one of the few Japanese dishes that is eaten with a spoon.
Chawanmushi is easier to absorb and do not need too much chew, so there are many old people and children like it. And it is very easy to make.
1.In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2.Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Sprinkle some fish roe or seaweed over the chawanmushi is a good idea. Just need a little you can make the chawanmushi more tasty and more beautiful.
Flying Fish Roe