Chawanmushi Recipe for beginners step by step guide | Japanese Egg Custard

[@WalkingTours-TV]

Hello! Nice to meet you. It's a new friend. I like it 👍 Full support 😊 Super like & thumbs up 😍👍💕💕💕💕💕💕💕 Greetings from Istanbul Turkey 🇹🇷💛🤗🙋🧡💛

[@Sushi_Masa_Home_JP]

Thanks for your comments!! Nice to meet you too!! ^_^ Oh〜!! I’m glad to hear that 😆 And I also happy to have connection from Japan to Istanbul!! 🇹🇷×🇯🇵

[@designatedred]

Wow, that looks so silky smooth and delicious! Great work!

[@Sushi_Masa_Home_JP]

Thank you!!☺️

[@labernese]

I like that you gave the ingredient amounts in grams because it is easy to be precise and to replicate the recipe exactly 👏

[@Sushi_Masa_Home_JP]

Thanks for your comment and telling me that!!☺️ I will continue to show you the ingredients amounts in grams!!🫡

[@darknessblades]

Indeed, makes it much easier, instead of having to figure out what size tea-spoon you need to use for 1/3rd of a teaspoon. With grams it allows for the perfect result every time

[@Sushi_Masa_Home_JP]

Yeah!! I think so too😉

[@FriendsFamilyKitchen]

🍴👨‍🍳It's looking so yummy 🤤

[@Sushi_Masa_Home_JP]

Thanks for your comment!! It tastes yummy too😋

[@ВладЯкимов-и2т]

Ca i replace dashi for any other broth, for example chicken, or any other fish. And what if i put some fried ingredients?

[@Sushi_Masa_Home_JP]

Thank you for your comment!! I think using chicken broth to make Chawanmushi is a creative idea, but it leans more towards Chinese-style cuisine. For a more traditional Japanese touch, I recommend using dashi made from kelp, bonito flakes , or other types of seafood. As for adding fried ingredients to Chawanmushi, I haven't seen that done in Japan. Personally, I love putting shiitake mushrooms, shrimp, and cheese!!

[@fxUser_d1xtrmntr]

I ordered dashi past week today my order cancelled by the seller. Can i alternate dashi with mushroom seasoning? I thought that will be closer in taste compare to the chicken/anchovies stock (cube).

[@Sushi_Masa_Home_JP]

Thank you for your comment!! Sorry for the late reply, Since dashi originally comes from fish, using mushroom seasoning might result in a slightly different taste. That being said, I can't say for sure since I'm not familiar with the taste of mushroom seasoning. However, as you mentioned, I also think mushroom seasoning would be closer to the flavor of dashi than chicken seasoning!!

[@darknessblades]

How long would you recommend to steam it if I have a electric-steamer

[@Sushi_Masa_Home_JP]

Thanks for your comment!! Hmm..I'm sorry I cannot say for certain but, how about 7〜10 minutes?? Sushi restaurant I worked before steamed it for 7 minutes using steamer. So I guess it's about the same as using electric-steamer🤔

[@darknessblades]

@@Sushi_Masa_Home_JP Thank you for your reply, will have to dust of my steamer then. might have to remove the bottom of a basket to make it tall enough to fit a mug

[@darknessblades]

@@Sushi_Masa_Home_JP First attempt was a half fail It came out reasonable but it was way to watery compared to yours. so next time I might just use less water. Will opt for light soy-sauce instead of dark soy as well

[@Sushi_Masa_Home_JP]

Thank you for letting me know the results!! Light soy sauce contains much salt than dark soy sauce, so I think It may be better to reduce the amount. But It's a matter of taste..😅 I hope your cooking is successful!!!

[@darknessblades]

@@Sushi_Masa_Home_JP True, will have to experiment a bit to find the right ratio. the soy flavor wasn't overpowering, so might stick with dark, my Dashi broth was a bit to overpowering. It might also be the size of eggs. Yours may be L, while I used a M Gonna try to reduce the water first, to see if that helps.