Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chawanmushi (savoury custard soup). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chawanmushi (Savoury Custard Soup) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Chawanmushi (Savoury Custard Soup) is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook chawanmushi (savoury custard soup) using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chawanmushi (Savoury Custard Soup):

1. Prepare 4 Eggs
2. Take *Note: If the volume of the 4 eggs is 200ml, you need 500ml of Soup. (200ml x 2.5 = 500ml)
3. Take 500 ml Dashi Stock
4. Get 1 tablespoon Mirin
5. Prepare 1/2 teaspoon Salt
6. Make ready 2 teaspoons Soy Sauce
7. Make ready <Other Ingredients Suggestion>
8. Get Chicken (*marinated with small amount of Soy Sauce for a few minutes)
9. Prepare Small Prawns, Small Scallops, Fish, Tofu, Fish Balls, Udon,
10. Make ready Spinach, Shiitake (*sliced), Enoki, Carrot (*boiled),
11. Get Italian Parsley (or 'Shungiku', 'Mitsuba')

Steps to make Chawanmushi (Savoury Custard Soup):

1. Make Clear Soup. Heat Dashi Stock and season with Mirin, Salt and Soy Sauce in a saucepan, and let it cool down so that it can be mixed with Eggs.
2. Whisk Eggs in a mixing bowl and add warm Soup gradually and mix well. We are often taught to pour the egg mixture through a fine strainer to make it smooth, but I don’t do that. Just remove bubbles from the mixture.
3. Prepare other ingredients. My method doesn’t pre-cook Chicken or Seafood, so you should use small ones or cut them into small pieces.
4. Spinach needs preparation. Wash Spinach well and cook in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut about 4cm.
5. Place the ingredients in small bowls, cups, ramekins or whatever you use.
6. Pour the egg mixture over the ingredients carefully. Place a young Italian parsley leaf or 'Shungiku' on top. In Japan, most commonly 'Mitsuba' leaf is placed on top, but Italian parsley tastes very similar. And it is optional.
7. Cook them in hot steamer or microwave oven. OR you may prefer cooking them in the oven in the same way to cook Creme Brûlée.
8. Serve 'Chawanmushi' with small spoons.

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