Jumbo ‘Chawanmushi’ (Savoury Custard) With Chicken Shimeji Sauce

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Jumbo ‘Chawanmushi’ (Savoury Custard) with Chicken Shimeji Sauce. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Jumbo ‘Chawanmushi’ (Savoury Custard) with Chicken Shimeji Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Jumbo ‘Chawanmushi’ (Savoury Custard) with Chicken Shimeji Sauce using 15 ingredients and 7 steps. Here is how you can achieve that.

When you make ‘Chawanmushi’, savoury custard, ingredients are placed in the individual serving cups. This is an easy version for the everyday meal. The jumbo version looks great, but steaming the large serving bowl is a tricky job.

When I steam a large bowl, I use a large pot. I simply place a large metal ring (looks like the egg ring) or a small plate in the pot, and place the bowl on top of the ring or the small plate, then steam it. The most important thing to remember is you must be able to take out the hot bowl from the pot.

Ingredients and spices that need to be Take to make Jumbo ‘Chawanmushi’ (Savoury Custard) with Chicken Shimeji Sauce:

1. 4 Eggs
2. 400-450 ml Dashi Stock / Chicken Stock
3. *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft)
4. 1/4 teaspoon Salt
5. 1 teaspoon Soy Sauce
6. 1 Spring Onion *finely chopped
7. Sauce
8. 100-150 g Chicken Fillet *cut into small pieces
9. 100 g Shimeji (or other Asian mushrooms)
10. 1 cup Dashi Stock / Chicken Stock
11. 1/2 teaspoon Salt
12. 1/2 teaspoon Soy Sauce
13. 1 tablespoon Mirin
14. 1 teaspoon Grated Ginger
15. 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water

Steps to make to make Jumbo ‘Chawanmushi’ (Savoury Custard) with Chicken Shimeji Sauce

1. Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
2. Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
3. Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served.
4. Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
5. *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
6. To make the sauce, heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture.
7. Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot.

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So that is going to wrap this up for this special food Step-by-Step Guide to Make Speedy Jumbo ‘Chawanmushi’ (Savoury Custard) with Chicken Shimeji Sauce. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!