Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, simple chawan-mushi (steamed egg custard) with cherry blossoms & fava beans. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Soak the preserved cherry blossom in water to remove the saltiness. Boil the fava beans and shell them. Slice the fish sausage and cut off a little triangle on an edge to make them look like cherry blossom petals.
Simple Chawan-mushi (Steamed Egg Custard) with Cherry Blossoms & Fava Beans is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Simple Chawan-mushi (Steamed Egg Custard) with Cherry Blossoms & Fava Beans is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook simple chawan-mushi (steamed egg custard) with cherry blossoms & fava beans using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Simple Chawan-mushi (Steamed Egg Custard) with Cherry Blossoms & Fava Beans:
- Make ready 2 Eggs
- Make ready 3 tbsp Shiro-dashi (or mentsuyu)
- Prepare 350 ml Water
- Take 1 Fish sausages
- Take 12 Fava beans
- Prepare 4 Cherry blossoms preserved in salt
Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. With a lovely pale yellow and colorful toppings, it is as tasty as it looks.
Instructions to make Simple Chawan-mushi (Steamed Egg Custard) with Cherry Blossoms & Fava Beans:
- Soak the preserved cherry blossom in water to remove the saltiness.
- Boil the fava beans and shell them.
- Slice the fish sausage and cut off a little triangle on an edge to make them look like cherry blossom petals.
- Add the shiro dashi to the eggs and combine well.
- Stir in water to ④ little by little.
- Put the fava beans and sausage slices in individual serving dishes. Strain ⑤ egg mixture through a fine sieve into the dishes.
- Put the dishes in a steamer. Steam them over a high heat for 2 minutes and turn the heat to low. Continue to steam for a further 10 to 12 minutes.
- Garnish with the prepared cherry blossom on top. You can make your chawan-mushi more luxurious by adding tinned crab meat, scallops and clams.
- These are the ingredients for using a steamer. If you want to use an oven, follow its manual.
Considered a classic appetizer, you will find Chawanmushi in the menu in many sushi or Japanese restaurants. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi is an egg custard filled with various ingredients such as shiitake mushrooms, ginko, kamaboko (fish cakes), and sometimes shrimp.
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