Chawan Mushi, the Japanese steamed custard in a cup is one of my favourite side dishes whenever it comes to Japanese cuisine. It is something similar to Chinese steamed egg but with different ingredients hidden at the bottom of the cup
All you need are just some simple ingredients and …
You can have soft silky smooth Chawan Mushi at home too!
Instead of dashi, I used unsweetened soya milk to create a rich, creamy and melt-in-mouth-type Chawan Mushi
Soya Chawan Mushi (makes 2)
250 ml of unsweetened soya milk
1 teaspoonful of mirin
1/8 teaspoonful of salt (adjust based on your preferences)
Little bit of soy sauce
Japanese bunashimeiji mushroom
Lightly beat the egg and add in soya milk, mirin, salt and soy sauce.
Mix the ingredients lightly.
Sieve the egg-liquid mixture.
Place the prawn and button mushroom into the bowl.
Pour the egg-liquid mixture into the bowl.
Steam it for a minute at high heat and then 7 minutes at low heat.
Easy, isn’t it?! 🙂
Try it out today!