No Bubbles! Easy Mentsuyu Chawanmushi
No Bubbles! Easy Mentsuyu Chawanmushi

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, no bubbles! easy mentsuyu chawanmushi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

No Bubbles! Easy Mentsuyu Chawanmushi is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. No Bubbles! Easy Mentsuyu Chawanmushi is something which I’ve loved my whole life.

Gently bring the flame of a lighter close to the surface to remove the bubbles. Once the flames get close, the bubbles will pop. If you are using a proper bowl for chawanmushi, replace its cover.

To begin with this particular recipe, we have to first prepare a few components. You can have no bubbles! easy mentsuyu chawanmushi using 6 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make No Bubbles! Easy Mentsuyu Chawanmushi:
  1. Get 2 Eggs
  2. Prepare 280 ml Water
  3. Make ready 3 tbsp of each Mirin, mentsuyu (3x concentrate)
  4. Take 100 grams Chicken thigh meat
  5. Get 1 tbsp each ●Sake and soy sauce
  6. Prepare 1/2 the amount of chicken; Fillings of your choice (shiitake mushrooms, gingko nuts, etc.)

This is gonna smell and look delicious. Easy homemade mentsuyu recipe with sake, mirin, soy sauce, and katsuobushi. Easy Chawanmushi recipe (Savory Egg Custard/茶碗蒸し) with step by step guide. This savory Japanese custard is prepared with dashi stock and steamed in the beautiful chawanmushi bowls.

Instructions to make No Bubbles! Easy Mentsuyu Chawanmushi:
  1. Note: check how much the steaming containers can hold! Make sure that 100 ml of water fills up your container to about 70~80% full because you will be adding mentsuyu, mirin and other fillings.
  2. Important: Don't calculate 100ml x 4 serving for the water measurement. You actually you will only need 250 ml of water for 4 servings Use 280 ml if you have less fillings.
  3. Prepare the fillings. This time I used chicken thigh meat, 4 cuts of kamaboko and 8 gingko nuts. Cut the chicken into bite-size and put it into a heatproof bowl.
  4. Marinate the chicken with soy sauce and sake. Cover it with cling wrap and microwave it! I put it on 500W for 3 minutes. For raw ingredients, cook them beforehand.
  5. If you don't have a strainer, use a small colander or sieve to strain the egg into a bowl.
  6. Throw away any leftover eggs in the strainer. This prevents the chawan-mushi from becoming lumpy.
  7. Add mentsuyu, mirin and water into the egg in the bowl and mix well. It is ok if there are bubbles on the surface..
  8. Place the fillings into the chawanmushi container and add the egg mixture. You could add fillings such as spinach, naruto, chicken thigh meat, bean sprouts, etc.
  9. There will be bubbles. Let's get rid of them. Gently bring the flame of a lighter close to the surface to remove the bubbles.
  10. Once the flames get close, the bubbles will pop.
  11. If you are using a proper bowl for chawanmushi, replace its cover. If not, cover each container with aluminium foil so that water will not drip in.
  12. Steam the chawanmushi in a steamer. If you don't have a steamer, use a pot! Fill half the steamer or pot with water, cover it and cook over medium heat.
  13. Once the water starts boiling, bring the heat down to low and cook for another 10~15 minutes. Remove the aluminium foil and poke the middle with a toothpick. If the liquid that flows out is mixed with egg, you are not done yet!
  14. If the liquid that flows out is clear, it is done. You check it the same way you'd check if a salisbury steak is done.
  15. If you are making only one, use a smaller pot. The cooking time will also be shorter.
  16. Pork Rolls Sauce: https://cookpad.com/en/recipes/156911-fried-pork-and-aburaage-spirals-with-ankake-thick-sauce - - https://cookpad.com/us/recipes/156911-fried-pork-and-aburaage-spirals-with-ankake-thick-sauce
  17. Mentsuyu Katsu-Don: https://cookpad.com/en/recipes/156953-pork-cutlet-rice-bowl-using-mentsuyu - - https://cookpad.com/us/recipes/156953-pork-cutlet-rice-bowl-using-mentsuyu

With detailed explanation on how to make it. See recipes for Chawan mushi too. The Foie-Gras custard is then poured in a chawan, ramekin or whatever you want except your Grandma's china (think small portions because it's so rich) and it's covered and steamed in a bain-marie until lightly set. BUT, we are here to make Chawanmushi so let's go! It is a type of egg custard steamed in a cup, but it is not sweet.

So that’s going to wrap it up with this special food no bubbles! easy mentsuyu chawanmushi recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!