My sister gave me a packet of seasoning yesterday. She mentioned that it is added to chawanmushi to give it a nice bonito taste. Using her recipe, I made chawanmushi today.
Ingredients for the custard1 egg
200mls water
1/2 - 1 tsp of packet seasoning (adjust to individual preference)
1/4 tsp light soya sauce (adjust to individual preference)
Filling/topping:
Up to individual to add- but must blanch in boiling water for 1 minute
1. Bonito stock: Bring the 200mls water to a boil & add the packet seasoning & light soya sauce. Set it aside to cool down for later use.
2. Crack an egg in a bowl & mix well with the stock. Strain the mixture over a fine sieve.
3. Arrange the filling ingredient into the small chawanmushi cups & pour the custard in.
4. Steam the custard over high flame for about 3minutes. Insert a toothpick into the egg & if the liquid stay clear, its set. Remove from steamer & serve hot.
'Taa-daa'.. now you have a delicious & smooth texture chawanmushi. I love it with a dash of chili powder.
