[{"data":1,"prerenderedAt":182},["ShallowReactive",2],{"guide-chawanmushi":3},{"id":4,"title":5,"aliases":6,"art":8,"body":9,"cook":131,"description":132,"difficulty":133,"equipment":134,"extension":146,"family":147,"meta":148,"navigation":153,"nonstick":154,"path":155,"photo":123,"prep":156,"region":157,"related":158,"seo":162,"servings":61,"slug":163,"sources":164,"status":171,"stem":172,"texture":173,"tools":175,"wait":123,"__hash__":181},"guides\u002Fguides\u002Fchawanmushi.md","Chawanmushi",[7],"茶碗蒸し","custard",{"type":10,"value":11,"toc":122},"minimark",[12,17,42,46,57,66,75,84,101,110],[13,14,16],"h2",{"id":15},"ingredients","Ingredients",[18,19,20,24,27,30,33,36,39],"ul",{},[21,22,23],"li",{},"1 large egg, about 50 ml without shell",[21,25,26],{},"150 ml prepared, cooled dashi",[21,28,29],{},"½ tsp soy sauce",[21,31,32],{},"½ tsp mirin",[21,34,35],{},"A pinch of salt",[21,37,38],{},"2 small shiitake mushrooms, thinly sliced",[21,40,41],{},"20 g cooked fish cake or cooked chicken, diced",[13,43,45],{"id":44},"method","Method",[47,48,53],"cook-step",{"cue":49,"diagram":50,"number":51,"title":52},"Dashi and egg blend without foaming.","whisk","1","Mix the custard",[54,55,56],"p",{},"Beat the egg gently and add cooled dashi, soy, mirin and salt.",[47,58,63],{"cue":59,"diagram":60,"number":61,"title":62},"The cups have room above the liquid.","strain","2","Fill the cups",[54,64,65],{},"Divide mushrooms and cooked fish cake or chicken between cups. Strain the custard over them and cover each cup loosely with foil.",[47,67,72],{"cue":68,"diagram":69,"number":70,"title":71},"The liquid becomes a soft, unified custard.","steam","3","Steam on low heat",[54,73,74],{},"Place on a rack above simmering water. Cover and steam gently for 15–20 minutes, checking at 15.",[47,76,81],{"cue":77,"diagram":78,"number":79,"title":80},"A spoonful releases clear dashi rather than cloudy raw egg.","assemble","4","Check the centre",[54,82,83],{},"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",[13,89,87],{"id":90},"equipment-heat",[54,92,93],{},"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.",[54,95,96,100],{},[97,98,99],"strong",{},"Nonstick:"," No frying pan needed.",[85,102,104,107],{"title":103},"Troubleshooting",[13,105,103],{"id":106},"troubleshooting",[54,108,109],{},"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",[13,114,112],{"id":115},"about-this-version",[54,117,118],{},"This small home version uses a 1:3 egg-to-dashi ratio by volume. Ginkgo nuts, prawns and other fillings are common; they require appropriate preparation before adding.",[54,120,121],{},"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":15,"depth":124,"text":16},{"id":44,"depth":124,"text":45},{"id":90,"depth":124,"text":87},{"id":106,"depth":124,"text":103},{"id":115,"depth":124,"text":112},20,"Dashi makes a delicate Japanese savoury egg custard.","Easy",[135,142,144],[136,137,138,139,140,141],"induction","pot","steamer","ramekins","sieve","thermometer",[143,137,138,139,140,141],"gas",[145,137,138,139,140,141],"electric","md","Steam & oven",{"plain":149},{"ingredients":150,"note":152},[23,151,35],"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,"No frying pan needed.","\u002Fguides\u002Fchawanmushi",10,"Japan",[159,160,161],"chinese-steamed-eggs","gyeran-jjim","onsen-tamago",{"title":5,"description":132},"chawanmushi",[165,168],{"title":166,"url":167},"Namiko Hirasawa Chen — chawanmushi","https:\u002F\u002Fwww.justonecookbook.com\u002Fchawanmushi-savory-steamed-egg-custard\u002F",{"title":169,"url":170},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fchawanmushi",[174],"Silky",[176,177,178,179,180],"Pot with rack and lid","Two 200 ml heatproof cups","Fine sieve","Foil","Food thermometer","orxda6eTwCVDht8YWsM1fLoH1YBRxJ7JTkDFNPugDBo",1791339489566]