Ingredients with Measurements:
- 4 eggs
- 2 cups of dashi broth
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 cup of cooked crab meat
- 1/2 cup of chopped asparagus
Special equipment needed:
- 4 small ramekins
- Steamer
Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, dashi broth, soy sauce, mirin, salt, and sugar until well combined.
2. Strain the mixture through a fine-mesh sieve to remove any lumps.
3. Divide the crab meat and chopped asparagus evenly among the 4 ramekins.
4. Pour the egg mixture over the crab and asparagus, filling each ramekin about 3/4 full.
5. Cover each ramekin with aluminum foil.
6. Place the ramekins in a steamer and steam for 15-20 minutes or until the custard is set.
7. Remove the ramekins from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 180°C (350°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 170
Total fat: 8g
Saturated fat: 2g
Cholesterol: 225mg
Sodium: 800mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 3g
Protein: 17g
Substitutions for ingredients:
- Dashi broth can be substituted with chicken or vegetable broth.
- Crab meat can be substituted with shrimp or scallops.
- Asparagus can be substituted with other vegetables such as mushrooms or spinach.
Variations:
- Add sliced shiitake mushrooms to the custard mixture.
- Use lobster meat instead of crab meat.
- Add a dash of sake to the custard mixture for extra flavor.
Tips and tricks:
- Straining the egg mixture is important to ensure a smooth custard.
- Covering the ramekins with aluminum foil prevents water from getting into the custard during steaming.
- To check if the custard is cooked, insert a toothpick into the center of the custard. If it comes out clean, the custard is done.
Storage instructions:
Chawanmushi can be stored in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the ramekins in a steamer and steam for 5-10 minutes or until heated through.
Presentation ideas:
Serve the chawanmushi in the ramekins or unmold onto a plate for a more elegant presentation.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of steamed rice and miso soup.
Suggested side dishes:
- Edamame
- Wakame salad
- Grilled vegetables
Troubleshooting advice:
- If the custard is too watery, increase the steaming time.
- If the custard is too firm, decrease the steaming time.
Food safety advice:
- Make sure the custard is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Chawanmushi is a traditional Japanese dish that dates back to the Edo period (1603-1868). It is a savory egg custard that is typically served as an appetizer.
Flavor profiles:
Chawanmushi has a delicate and savory flavor with a silky texture.
Serving suggestions:
Serve the chawanmushi hot or cold as an appetizer or side dish.
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Region: Japanese