Whenever we have Japanese food, I would always order Chawan Mushi. I love how smooth and tender the egg texture is and wonder what kind of special equipment were used to make them. I was lazy to google for the recipe until I saw Chanel blogging about it. Chawan Mushi is so easy to make. Ashley does not eat the ones we order at the Japanese restaurant but she would eat the ones I make for her during breakfast 🙂 Below is the recipe from Shojikiya and that’s where I bought the Shiro Dashi from.
I usually put in a crabstick and mushroom. Just whisk the egg gently and be careful not to bubble it so that you would get a smooth texture.
Sprinkle some pepper on top when done. Simply delectable.
Oh.. now only i know that we can do it ourselves.. 🙂
I’ve tried to made once…but without this niben shiro dashi.
I’m not a big fan of chawan mushi. But if you belanja, I’ll sure say thank you 😛
looks really good!
Sooo yummy. Your chawan mushi is so smooth. 🙂
Yes, we got this too. We add into the egg whenever we do “chawan mushi” .
Thanks for sharing. I am still on the quest for making the perfect chawan mushi. My kids love it!
the one u made is so smooth. I can never get it this nice…
NICE !!! I always don’t get it too smooth like the shops. But my kids don’t really like it so I gave up trying! hahaha….
My kids love Chawan Mushi too. I dont put the Shiro Dashi though. Wow, your CM looks really smooth! I find it really hard to get the perfect smooth texture.
My kids love chawan mushi too. I will do this one day, but i guess it is not to find Shiro Dashi here.
I must try this recipe one day, after I got shiro dashi, kekeke…..
must be very good that ashley even prefers yours!