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Chawan-mushi (Steamed Egg Custard) in the Microwave
Chawan-mushi (Steamed Egg Custard) in the Microwave

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We hope you got insight from reading it, now let’s go back to chawan-mushi (steamed egg custard) in the microwave recipe. You can have chawan-mushi (steamed egg custard) in the microwave using 7 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Provide Shiro-dashi
  2. Take Eggs
  3. Use Water
  4. Provide Chicken thigh
  5. Take Shiitake mushrooms
  6. Use Kamaboko
  7. Get Spinach
Instructions to make Chawan-mushi (Steamed Egg Custard) in the Microwave:
  1. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
  2. Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
  3. Get your mugs ready.
  4. Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
  5. This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.
  6. If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.
  7. This is the shiro-dashi I use.
  8. Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done.

When your chawanmushi has a porous texture with tiny visible holes, we call them "su". These holes in the steamed egg custard are the indicator of strong heat or overcooking, hence it's considered a failure. Your goal is to make chawanmushi without these holes. Chawan-mushi (Steamed Egg Custard) in the Microwave Recipe by cookpad.japan. All you need is a microwave and a mug for this easy chawan-mushi.

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