Indeed, makes it much easier, instead of having to figure out what size tea-spoon you need to use for 1/3rd of a teaspoon. With grams it allows for the perfect result every time
Thank you for your comment!! I think using chicken broth to make Chawanmushi is a creative idea, but it leans more towards Chinese-style cuisine. For a more traditional Japanese touch, I recommend using dashi made from kelp, bonito flakes , or other types of seafood. As for adding fried ingredients to Chawanmushi, I haven't seen that done in Japan. Personally, I love putting shiitake mushrooms, shrimp, and cheese!!
Thanks for your comment!! Hmm..I'm sorry I cannot say for certain but, how about 7〜10 minutes?? Sushi restaurant I worked before steamed it for 7 minutes using steamer. So I guess it's about the same as using electric-steamer🤔
@@Sushi_Masa_Home_JP Thank you for your reply, will have to dust of my steamer then. might have to remove the bottom of a basket to make it tall enough to fit a mug
@@Sushi_Masa_Home_JP First attempt was a half fail It came out reasonable but it was way to watery compared to yours. so next time I might just use less water. Will opt for light soy-sauce instead of dark soy as well
Thank you for letting me know the results!! Light soy sauce contains much salt than dark soy sauce, so I think It may be better to reduce the amount. But It's a matter of taste..😅 I hope your cooking is successful!!!
@@Sushi_Masa_Home_JP True, will have to experiment a bit to find the right ratio. the soy flavor wasn't overpowering, so might stick with dark, my Dashi broth was a bit to overpowering. It might also be the size of eggs. Yours may be L, while I used a M Gonna try to reduce the water first, to see if that helps.
I ordered dashi past week today my order cancelled by the seller. Can i alternate dashi with mushroom seasoning? I thought that will be closer in taste compare to the chicken/anchovies stock (cube).
Thank you for your comment!! Sorry for the late reply, Since dashi originally comes from fish, using mushroom seasoning might result in a slightly different taste. That being said, I can't say for sure since I'm not familiar with the taste of mushroom seasoning. However, as you mentioned, I also think mushroom seasoning would be closer to the flavor of dashi than chicken seasoning!!
Perfect. thank you very much. Thank you for sharing your recipe.
Thank you for your comment!!
I hope you enjoy😊
I like that you gave the ingredient amounts in grams because it is easy to be precise and to replicate the recipe exactly 👏
Thanks for your comment and telling me that!!☺️
I will continue to show you the ingredients amounts in grams!!🫡
Indeed, makes it much easier, instead of having to figure out what size tea-spoon you need to use for 1/3rd of a teaspoon.
With grams it allows for the perfect result every time
Yeah!! I think so too😉
Hello! Nice to meet you. It's a new friend. I like it 👍 Full support 😊
Super like & thumbs up 😍👍💕💕💕💕💕💕💕
Greetings from Istanbul Turkey 🇹🇷💛🤗🙋🧡💛
Thanks for your comments!!
Nice to meet you too!! ^_^
Oh〜!! I’m glad to hear that 😆
And I also happy to have connection from Japan to Istanbul!! 🇹🇷×🇯🇵
Wow, that looks so silky smooth and delicious! Great work!
Thank you!!☺️
Ca i replace dashi for any other broth, for example chicken, or any other fish. And what if i put some fried ingredients?
Thank you for your comment!!
I think using chicken broth to make Chawanmushi is a creative idea, but it leans more towards Chinese-style cuisine. For a more traditional Japanese touch, I recommend using dashi made from kelp, bonito flakes , or other types of seafood.
As for adding fried ingredients to Chawanmushi, I haven't seen that done in Japan. Personally, I love putting shiitake mushrooms, shrimp, and cheese!!
How long would you recommend to steam it if I have a electric-steamer
Thanks for your comment!! Hmm..I'm sorry I cannot say for certain but, how about 7〜10 minutes?? Sushi restaurant I worked before steamed it for 7 minutes using steamer. So I guess it's about the same as using electric-steamer🤔
@@Sushi_Masa_Home_JP Thank you for your reply, will have to dust of my steamer then. might have to remove the bottom of a basket to make it tall enough to fit a mug
@@Sushi_Masa_Home_JP
First attempt was a half fail
It came out reasonable but it was way to watery compared to yours. so next time I might just use less water.
Will opt for light soy-sauce instead of dark soy as well
Thank you for letting me know the results!!
Light soy sauce contains much salt than dark soy sauce, so I think It may be better to reduce the amount. But It's a matter of taste..😅
I hope your cooking is successful!!!
@@Sushi_Masa_Home_JP True, will have to experiment a bit to find the right ratio.
the soy flavor wasn't overpowering, so might stick with dark,
my Dashi broth was a bit to overpowering.
It might also be the size of eggs.
Yours may be L, while I used a M
Gonna try to reduce the water first, to see if that helps.
I ordered dashi past week today my order cancelled by the seller. Can i alternate dashi with mushroom seasoning? I thought that will be closer in taste compare to the chicken/anchovies stock (cube).
Thank you for your comment!!
Sorry for the late reply, Since dashi originally comes from fish, using mushroom seasoning might result in a slightly different taste. That being said, I can't say for sure since I'm not familiar with the taste of mushroom seasoning. However, as you mentioned, I also think mushroom seasoning would be closer to the flavor of dashi than chicken seasoning!!