The original Japanese-style Chawanmushi recipe uses dashi (katsuobushi / skipjack stock + kombu seaweed) and shoyu (Japanese soy sauce).
If you want it to taste exactly like what is sold in Japanese restaurants, follow this recipe (use Japanese Shoyu & for the stock: uses Dashi).
But if you don't have / want to make regular steamed eggs (not Japanese style), you can also use other broth powder (Chicken / Beef / Mushroom Stock). It will only affect the taste, not the texture :)
The dashi itself is widely sold in the Marketplace / online. Worth to try (you can use this to make Japanese ramen / udon soup too). The taste is really tasty :)
CHAWANMUSHI RECIPE / Silky Steamed Eggs:
2 pcs Small Eggs (70 ml)
Water 210 ml
Shoyu / Japanese Soy Sauce 1 1/2 tsp
Dashi Stock Powder 1 level tsp
TOPPING:
Mushroom
Shrimp / Chicken
Narutomaki (Japanese Fish Cake) & scallions are Optional
Egg : Water Ratio is: 1 : 3
Let me know in the comment if you have tried this recipe! :) Thank you!
Негізгі бет Тәжірибелік нұсқаулар және стиль Only 15 minutes! Chawan Mushi : Japanese style Steamed Egg (Super Silky, Smooth & Soft!)
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