- 4 eggs
- 560g Benito Dashi (Japanese) stock
- 1/2 tsp salt
- 10g mirin
- 20g light soy sauce
- 500g water
- Baking paper
- 7 ramekins
Recipe is created for
TM 5If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Put eggs into TM bowl mix 6 seconds speed 5 set aside.
Put Dashi stock (or water and dashi stock powder ) into TM5 bowl
Add salt to dashi stock and mix well - 5 secs speed 4.
Add mirin and soy into dashi stock mix another 5 secs speed 4.
Add eggs to dashi & mix 10 secs speed 5.
Place ramekins onto varoma dish and tray, covering each level with damp baking paper.
Place 500g cold water into tm bowl.
Place Varoma on top of bowl and 20 min/ Varoma / Speed 2.
halfway through swop the ramekins between top tray and bottom Varoma dish.
Ensure custard is cooked and extend cooking time if necessary
Chawanmushi - Savoury Custard
Steaming the custard
Accessories you need
You can add anything you like into the ramekin usually chicken, ricecake, mushrooms, at Three Japanese, we dont add anything.At home we usually add chicken and ricecake.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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