[{"data":1,"prerenderedAt":190},["ShallowReactive",2],{"guide-en-chawanmushi":3},{"id":4,"title":5,"body":6,"description":131,"extension":132,"meta":133,"navigation":185,"path":186,"seo":187,"stem":188,"__hash__":189},"guides\u002Fen\u002Fguides\u002Fchawanmushi.md","Chawanmushi",{"type":7,"value":8,"toc":122},"minimark",[9,14,39,43,54,64,74,84,101,110],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36],"ul",{},[18,19,20],"li",{},"1 large egg, about 50 ml without shell",[18,22,23],{},"150 ml prepared, cooled dashi: instant dashi granules dissolved in water at the packet ratio, or homemade",[18,25,26],{},"½ tsp soy sauce",[18,28,29],{},"½ tsp mirin",[18,31,32],{},"A pinch of salt",[18,34,35],{},"2 small shiitake mushrooms, thinly sliced",[18,37,38],{},"20 g cooked fish cake or cooked chicken, diced",[10,40,42],{"id":41},"method","Method",[44,45,50],"cook-step",{"cue":46,"diagram":47,"number":48,"title":49},"Dashi and egg blend without foaming.","whisk","1","Mix the custard",[51,52,53],"p",{},"Beat the egg gently and add cooled dashi, soy, mirin and salt.",[44,55,61],{"cue":56,"diagram":57,"number":58,"title":59,"scene":60},"The cups have room above the liquid.","strain","2","Fill the cups","oven\u002Fstrain-cups",[51,62,63],{},"Divide mushrooms and cooked fish cake or chicken between the cups. Pour the custard through a fine sieve into each cup, which removes the stringy white and any foam, then cover each cup loosely with foil.",[44,65,71],{"cue":66,"diagram":67,"number":68,"title":69,"scene":70},"The liquid becomes a soft, unified custard.","steam","3","Steam on low heat","oven\u002Fsteam-cups",[51,72,73],{},"Place the cups on a rack above simmering water. Wrap the pot lid in a tea towel so condensation does not drip onto the custard. Cover the pot, steam on high for 1 minute, then turn the heat to low, set the lid about 1 cm ajar and steam for 15–20 minutes, checking at 15. If the water boils hard, the custard turns spongy with holes; keep it at a gentle simmer.",[44,75,81],{"cue":76,"diagram":77,"number":78,"title":79,"scene":80},"A spoonful releases clear dashi rather than cloudy raw egg.","assemble","4","Check the centre","oven\u002Fprobe",[51,82,83],{},"Check for 71°C \u002F 160°F at the centre and no loose egg. Remove with gloves and serve warm.",[85,86,88,91,94],"guide-notes",{"title":87},"Equipment & heat",[10,89,87],{"id":90},"equipment-heat",[51,92,93],{},"Use a pot with a rack and a close-fitting lid on any compatible hob. Maintain gentle steam, checking the water does not run dry. Reduce induction power once steam forms; keep gas flames under the pot. On electric, move the pot off the hot ring to stop cooking.",[51,95,96,100],{},[97,98,99],"strong",{},"Nonstick:"," No frying pan needed.",[85,102,104,107],{"title":103},"Troubleshooting",[10,105,103],{"id":106},"troubleshooting",[51,108,109],{},"Too much heat makes a pocked surface. Raw, bulky fillings can slow setting; this guide uses small, cooked protein pieces.",[85,111,113,116,119],{"title":112},"About this version",[10,114,112],{"id":115},"about-this-version",[51,117,118],{},"This small home version uses a 1:3 egg-to-dashi ratio by volume; RecipeTin Japan uses 1:2.5, which sets a little firmer. Japanese home recipes usually put small pieces of raw chicken and peeled prawns in the cups and let them cook in the custard. This version uses cooked fillings so the custard’s gentle set and the meat’s safe cooking do not have to coincide. If you use raw chicken, cut it into 1–2 cm pieces and check that the chicken reaches 74°C \u002F 165°F. Ginkgo nuts and other fillings need their own preparation before adding.",[51,120,121],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":123,"searchDepth":124,"depth":124,"links":125},"",2,[126,127,128,129,130],{"id":12,"depth":124,"text":13},{"id":41,"depth":124,"text":42},{"id":90,"depth":124,"text":87},{"id":106,"depth":124,"text":103},{"id":115,"depth":124,"text":112},"Dashi makes a delicate Japanese savoury egg custard.","md",{"slug":134,"family":135,"region":136,"aliases":137,"texture":139,"difficulty":141,"prep":142,"cook":143,"wait":123,"servings":58,"tools":144,"equipment":152,"nonstick":164,"related":165,"art":169,"photo":123,"status":170,"sources":171,"plain":181},"chawanmushi","Steam & oven","Japan",[138],"茶碗蒸し",[140],"Silky","Easy",10,20,[145,146,147,148,149,150,151],"Pot with rack and lid","Two 200 ml heatproof cups","Fine sieve","Foil","Tea towel","Oven gloves","Food thermometer",[153,160,162],[154,155,156,157,158,159],"induction","pot","steamer","ramekins","sieve","thermometer",[161,155,156,157,158,159],"gas",[163,155,156,157,158,159],"electric","No frying pan needed.",[166,167,168],"chinese-steamed-eggs","gyeran-jjim","onsen-tamago","custard","Researched",[172,175,178],{"title":173,"url":174},"Namiko Hirasawa Chen — chawanmushi","https:\u002F\u002Fwww.justonecookbook.com\u002Fchawanmushi-savory-steamed-egg-custard\u002F",{"title":176,"url":177},"Yumiko (RecipeTin Japan) — chawanmushi","https:\u002F\u002Fjapan.recipetineats.com\u002Fchawanmushi-savoury-egg-custard\u002F",{"title":179,"url":180},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":182,"note":184},[20,183,32],"150 ml water","Use water instead of dashi and skip the soy and mirin. In step 2, leave the cups empty and strain the custard straight in.",true,"\u002Fen\u002Fguides\u002Fchawanmushi",{"title":5,"description":131},"en\u002Fguides\u002Fchawanmushi","2raL2P8M6Ei0q30T4IfRSU913WkydSlh3-lxRjf1EwU",1791403721250]