When Japanese cuisine started getting popular for the masses over two decades ago, there were a few dishes i was obsessed with; teriyaki chicken don, gyudon and chawanmushi.
While i am no cooking expert, i was under the impression that chawanmushi would be one of the easiest to master. C'mon, it's just steamed egg. Turned out it was far more complicated than i expected and i had to continue buying from Japanese eateries for just a small serving that's hardly satisfying!
Times have changed, technology has improved and i would like to introduce you to an easy to make, 3-ingredient Japanese chawanmushi for lazy bums like myself! Marketed under the brand "tom sir", it hailed from Taiwan and came in six flavours; miso-lobster, corn-ham, chicken-abalone, seaweed-scallop, seafood-crab and seaweed-fish.
Each pack contained three sachets of premixed chawanmushi powder and one would be good enough for four persons. At times when i don't feel like having any carbohydrates; i would actually cook one sachet and had the chawanmushi as my main meal.
As mentioned, you only need three ingredients; one sachet of powder, 400-450 ml of cold water and three eggs. Incredibly simple! If you are the kind who loves to add in prawns, mushrooms, seaweed etc, you can also do so.
Steps
A few friends had asked me for the step by step instructions to make the chawanmushi and although it's long overdue and i had already messaged them over the phone; i thought this might benefit those who are keen to try out this easy chawamushi.
Break three eggs and mix them up; leave them aside. You may sift them if you are worried about bubbles.
Pour the 400-450 ml cold water into the pot / bowl that you would use eventually to steamed the chawanmushi. Why cold water? I have no idea; i was instructed by the lady who sold the product to me.
Add in the premixed chawanmushi powder to the bowl of cold water and stir the contents to ensure the powder has dissolved in the water.
Stir as you pour in the eggs so that the mix is consistent. After this, you could add in other ingredients like prawns, mushrooms, seaweed etc. There was once i even added a hotdog!
Cover the top with cling wrap and steamed the chawanmushi over medium fire for about 15-20 minutes. With frequent bad luck for under-cooked food, my preference is for the top-range of the instructions. 20 minutes it shall be but i did realize something; the knob i turned for the fire this time was for high!
20 minutes later, the chawanmushi was finally ready for consumption!
That's the problem with not listening to instructions; the high fire had made the chawanmushi slightly overcooked at the edges which had curled in.
Texture was still as good as remember; smooth, wobbly like beancurd and it was chockablock full of that irresistible unami flavour!
And the best thing; there was plenty of the amazingly delicious soup underneath the steamed egg! Now that i am down to my last pack, i guess it's time to order again!
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To Purchase
I happened to chance upon this product at one of those makeshift stalls at the lunar new year street bazaar at Chinatown in 2019 and one pack cost S$12.
Nowadays, i would message Yan Xia (8387-4990) for free delivery instead with a minimal order of S$80; do remember to ask for discounts as typical offers range from buy 3 get 1 free / buy 5 get 2 free.
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