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Japanese Steamed Egg Custard With Whole Turnip - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Steamed Egg Custard With Whole Turnip.
Here is an introduction to a simple Japanese steamed egg custard (chawanmushi) that can be eaten whole, including a plate. The combination of crumbly turnip and savory chawanmushi with broth (dashi) is very delicious. This dish is perfect for parties and welcoming, so please try it.
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Cook time

80 minutes

Ingredients
2 pieces

  • Turnip
    2
  • Chicken thigh
    50 g
  • Kamaboko
    30 g
  • Shiitake mushroom
    1
  • Japanese honeywort
    20 g
  • Sauce
  • Eggs
    2
  • Water
    300 ml
  • Japanese style granulated soup stock
    1.5 tsp
  • Soy sauce
    1 tsp
  • Japanese sweet cooking wine (Mirin)
    1 tsp
  • Salt
    1 three finger pinch
  • Toppings
  • Water
    300 ml
  • Japanese style granulated soup stock
    1 tsp
  • Cooking sake
    1 tsp
  • Japanese sweet cooking wine (Mirin)
    1 tsp
  • Light soy sauce
    1 tsp
  • Grated ginger
    1/3 tsp
  • Starch and water mixture
    1 tbsp
  • Egg Mixture
  • Salmon roe (Ikura)
    as needed

How to make

  1. Prepare. Cut off the base of Japanese honeywort.
  2. 1. Cut off the turnip with the skin on and thinly slice off the other side. Hollow out the contents with a spoon.
  3. 2. Mince the contents of Step 1.
  4. 3. Cut the stems of shitake mushrooms and divide them into an umbrella and a shaft. Cut the shaft in half lengthwise and the cap in 0.2-inch width. Cut kamaboko in half.
  5. 4. Cut the Japanese honeywort into 1-inch pieces and divide the leaves for decoration.
  6. 5. Cut chicken thighs into bite-size pieces.
  7. 6. Beat the eggs in a bowl, then add the remaining egg mixture ingredients and mix them together.
  8. 7. Add Step 3, 5 and 4 to Step 1 and pour in Step 6.
  9. 8. Add sauce ingredients other than starch and water mixture and mix in Step 2 in a pot. Bring to a boil over medium heat, then add Step 7, cover, and simmer over low heat for about 20 minutes.
  10. 9. When the egg mixture has set and the chicken thighs are cooked through, remove the turnips. Add the starch and water mixture, heat over low heat, and remove from the heat when it thickens.
  11. 10. Serve the turnips from Step 9 on a plate, pour over the remaining Step 9, top with Step 4 for the decoration, garnish with the salmon roe (ikura), and it is ready.

Tips for cooking

Please make starch mixed with water with the ratio of 1 starch and 2 water. Also, check the thickness of the sauce and adjust the amount of start to your liking.

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