Monday, July 18, 2011

Soya Chawan Mushi


Chawan Mushi, the Japanese steamed custard in a cup is one of my favourite side dishes whenever it comes to Japanese cuisine. It is something similar to Chinese steamed egg but with different ingredients hidden at the bottom of the cup

All you need are just some simple ingredients and ...


You can have soft silky smooth Chawan Mushi at home too!


Instead of dashi, I used unsweetened soya milk to create a rich, creamy and melt-in-mouth-type Chawan Mushi


Soya Chawan Mushi (makes 2)

1 egg
250 ml of unsweetened soya milk
1 teaspoonful of mirin
1/8 teaspoonful of salt (adjust based on your preferences)
Little bit of soy sauce
Japanese bunashimeiji mushroom

Lightly beat the egg and add in soya milk, mirin, salt and soy sauce.
Mix the ingredients lightly.
Sieve the egg-liquid mixture.
Place the prawn and button mushroom into the bowl.
Pour the egg-liquid mixture into the bowl.
Steam it for a minute at high heat and then 7 minutes at low heat.

Easy, isn't it?! :)

Try it out today!


choi yen said...

where to get unsweetened soya milk>?

ai wei said...

choi yen,
i got it from market.
or you can try those soya milk stall and ask them not to add in sugar

ulric said...

An interesting twist to Chawan Mushi...*thumbs up*

ahteekitchen said...

Can feel the smoothness of the texture while looking at it!

Min said...

Wah, this is really new to me..looks very yummy, next time I will try with soya milk and see how it tastes :)

ai wei said...

haha, a creamy version :)

very silky smooth. can try it out at home :)

do have a try. this is a really rich and creamy version. hope you will like it :)

Anonymous said...

wow...your chawan mushi looks GOOD!
Hmm...such healthy way by using soya milk

Anonymous said...

Wow.. nice try there. The surface is so smooth and nice, must be very delicious as well :)

Somewhere in Singapore said...

This is my favourite!!!

Loo Yi Han said...

LOOKS GOOD! :D Should try that one day x)

Simon Seow said...

oh, those alergic to egg can try this lol

Ciki said...

you make is sound and look so easy! I get I'd mess it up! haha. Can sample ar?! :D

Ken Wooi said...

always have it during a japanese buffet :)

ai wei said...

yeahhh, healthy version with the use of soya.

have a try. it's super simple one.

somewhere in singapore,
:) hehe

ai wei said...

simon seow,
errr, this one got egg also worrr

Yi Han,
try it out. a simple recipe it is

for sure you can do this well :)
it is a super simple recipe. and it wont mess up the kitchen too. hehe


Eat Only Lar! said...

Nice recipe, I'll try it out when I have the chance! =) Haha, or if I'm lazy, I'll pass the recipe to my mum. Lol! Looks so silky!

傻鱼 said...

a few question to ask..
hope it wont sound stupid..

1. steam the egg after the water boil or??

2. if i use the chawan mushi cup, should i cover the lid?

3. the mushroom and the prawn is placed at the bottom of the cup, right? when cooked, it will come to surface??

ai wei said...

it's not stupid, here we are to share and exchange :)

yes, you have to wait till your water boil first before steaming.

as for the lid, i am not really sure if there is any difference when u cover it. i didn't cover it because i am checking whether it is done.

the mushroom and the prawn is placed at the bottom of the cup, when the chawan mushi is cooked, the mushroom may float on the surface.

hope this help :)

傻鱼 said...

thanks for the advice..
hopefully i can make it!!
will come kacau again when tak jadi..

ai wei said...

no problem, feel free to drop me a message here :)
hehe, sure can make it nicely one ^^

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