![\"chawanaspergesp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2013\/03\/chawanaspergesp.jpg\")
<\/p>\n<\/p>\n
Chawan mushi is a perfect representative of these comforting, universally enjoyable dishes, which are hardly known in Europe and which surprise all those who still associate Japanese food with sushi and raw fish. For me it has all the qualities of a perfect dish: it is light and healthy, but filling; it is extremely versatile, both in terms of ingredients, as well as serving occasions, and, most of all, it tastes wonderful. It can be made in advance, then reheated or served cold and since it is prepared in individual containers, it also looks cute on the table. The only obligatory Asian ingredients here are sake and soy sauce, so I hope it’s accessible for home cooks all around the world. Accidentally, it’s perfect after short food indulgence periods, such as Easter.<\/p>\n
Chawan Mushi (\u8336\u7897\u84b8\u3057)\u00a0was the first recipe I made from\u00a0\u201cThe Japanese Cooking. A Simple Art\u201d<\/a>\u00a0by Shizuo Tsuji, one of the best cookery books I have ever had and I have only slightly modified the amounts’ ratio. I have already written about this amazing dish almost a year ago<\/a>, but here is a quick reminder. Chawan mushi, meaning “steamed in a tea cup”, is a light custardy mixture of seasoned stock (Japanese or Western) and eggs, to which different “fillings” are added. The traditional version includes a long list of ingredients (including ginko nuts!), but in my opinion this is a typical versatile dish that can easily be modified depending on one’s preferences, seasons or simply contents of one’s fridge.<\/p>\n My first chawan mushi was made with shrimp and green peas (see the recipe here<\/a>), but I have already played with different meats, seafood, vegetables, mushrooms and the results were satisfactory every time. The ways to serve this custard are also endless: it’s perfect as a part of the main course, with rice and some Asian pickles, or Western way, with bread and a bowl of green salad dressed with vinaigrette. I find it excellent as a cold or warm starter, as an afternoon snack, as breakfast, as a picnic snack… Possibilities are endless.<\/p>\n Asparagus and egg are a well known successful pairing, so you will not be surprised if I say this is – at least now – my favourite version of chawan mushi. As a notorious carnivore I have added small pieces of chicken breast marinated in sake, but you can forget them and keep it strictly vegetarian.\u00a0Shizuo Tsuji advises chicken stock if dashi is unavailable and, I will probably shock some Japanese cooks, but here, with bits of chicken I have definitely preferred chicken stock (I have tested both). (Of course vegetarians can use vegetable stock I guess).<\/p>\n If you don’t like asparagus, you might enjoy chawan mushi with shrimp and green peas:<\/p>\n TIPS:\u00a0\u00a0Even though chawan mushi is easier to prepare in a steamer, Shizuo Tsuji\u2019s suggestion to use a water bath in the oven gives excellent results. Actually this is the way I prepare it because the steamer plate in my rice cooker is too low for my heatproof cups.<\/p>\n If you don\u2019t have a nearby Japanese grocery shop, individual, but high heatproof cups may be difficult to get. I have found very good ones at IKEA (even though without lids), but as soon as I got hold of the beautiful Japanese chawan mushi cups you see above, I stopped using the old ones.<\/p>\n Mitsuba is the traditional herb served with Chawan Mushi (it is usually steamed on the top of the custard), but as you see I haven’t added it because my mistuba hasn’t even sprouted yet (check the lovely mitsuba decorated version on Nami’s blog (Just One Cookbook)<\/a>). You can add any herbs on top, as long as they suit the ingredients, but these custards were perfect without any herb too.<\/p>\n Special equipment:<\/em><\/p>\n individual heatproof cups (at least 6 cm high, mine were 6,5 cm high,with a 7,5 cm diameter)<\/em><\/p>\n Preparation: 45 minutes<\/em><\/p>\n Ingredients (4 portions):<\/em><\/p>\n 10 medium thick green asparagus (less than 1,5 cm thick in the thickest place) or double this amount if you want a vegetarian meal<\/em><\/p>\n 2 small chicken breasts<\/em><\/p>\n 1 tablespoon sake<\/em><\/p>\n![\"chawanshpp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/05\/chawanshpp.png\")
<\/a><\/p>\n