Chawan Mushi

1. 1

   Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.

2. 2

   Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.

3. 3

   Pour in egg mixture.

4. 4

   Fill a double-boiler pan (mushiki) half full with water.

5. 5

   When water comes to a boil, place cups in to steam.

6. 6

   Cover with cheesecloth, place lid slightly off so that steam can escape.

7. 7

   Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.

8. 8

   Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.

9. 9

   Take cups out of steamer. Top with mitsuba and yuzu, re-cover.

10. 10

    Chawan mushi is served chilled in summer, hot in winter.

* Per serving · 4 servings · Values may vary.

No additional tips available.