/ck/ - Food & Cooking

Hey guys, finally got around to submitting the picture from cooking this last night. What I have here is a Japanese dish called "Chawanmushi", or "tea cup steam", a savory egg custard that is usually served as an appetizer. I chose to not use the traditional ingredients (due to price and quality concerns) and opted to do a simpler version of it based on more traditional recipes.

What I did was beat 3 eggs into a bowl with a dash of mirin, soy-sauce; and a small bowl of cooled chicken cabbage, mushroom stock. (Also in the pic) I then sliced some of the mushrooms and placed them on top and let it steam for 7 or so minutes before adding some more par-cooked mushrooms and the crab-sticks on top and let it finish cooking. Garnish with parsley and serve.

The end result is slightly overcooked as you can see some pock marks on the surface of the custard but the egg itself remained soft and light with just a good amount of firmness to it. The stock really helped give the egg flavor without adding extra seasoning to it. I know I used crab sticks but it's the start of the month and my money hasn't come in it, I tried to make it look as best as I can and I think the results were better than expected.