Chawanmushi
 Chawanmushi in a restaurant in Hamamatsu, Japan |
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| Origin | |
|---|---|
| Place of origin | Japan |
| Region or state | Japan and Japanese-speaking areas |
| Details | |
| Main ingredient(s) | Egg, ginkgo seeds, soy sauce, dashi, and mirin, shiitake mushrooms, kamaboko, lily root, boiled shrimp |
| Variations | Chinese steamed eggs, Gyeran jjim |
Chawanmushi (茶碗蒸し,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan that uses the seeds of ginkgo.[1] Unlike many other custards, it is usually eaten as a dish in a meal. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root) and boiled shrimp placed into a tea-cup-like container.[1] The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ.
Chawanmushi can be eaten either hot or cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon.
Unusual for a traditional Japanese dish, it is commonly eaten with a spoon.
See also [edit]
References [edit]
- ^ a b Downer, Lesley (2001). At the Japanese Table: New and Traditional Recipes. Chronicle Books. p. 103. ISBN 978-0-8118-3280-9.
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