Chawamushi is a traditional Japanese steamed egg custard like a soft pudding served in a teacup. A Japanese-style steamed egg with softness. Chawanmushi (茶碗蒸し) means steamed food in a teacup in Japanese. Chawan (茶碗) means a teacup, and Mushi (蒸し) means steamed. Made together, it is rich in taste and nutrition. In summer, it is cooled down and poured with cold broth, and in winter, it is eaten hot. In kaiseki cuisine, it is sometimes served before the main dish, sashimi. Enjoy a warm Japanese-style chawamushi on a cold winter's day.

Serves

For 2 Persons Preparation Time ca. 30 Minuten

Ingredients

• 3 eggs (150g)
• 1 teaspoon of sake (5ml)
• 1 teaspoon of Tsuyu (5ml)
• 1 and 1/2 cups (300ml) water
• 1/2 shiitake mushroom (15g)
• 6 ginkgo biloba (6g) (optional)
• 3 sagebrush leaves (optional)
• a little bit of salt

Preparation

1. Put hot water in a bowl and mix it with tsuyu and cooking sake to make broth.
2. Put some cooking oil in a heated pan, put ginkgo biloba and fry over low heat. Place the roasted ginkgo biloba on a kitchen towel and remove the skin by rubbing it with your hands.
3. Cut shiitake mushrooms and crab meat into ginkgo sized pieces.
4. Wash sagebrush thoroughly and remove only the leaves.
5. Beat eggs well and sift them, then mix with salt, cooking sake, mirin and tsuyu broth
6. Pour egg water into a bowl, put ginkgo biloba, shiitake mushrooms, crab meat, and mustard greens on top and cover with aluminum foil.
7. Put it on a steamer with steam and steam for about 10 minutes.