hiroyuki terada guinness Chawanmushi - How To Make Sushi Series

Chawanmushi is a Japanese hot appetizer and is very easy to do. It is a type of egg custard, but not sweet like you may imagine. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan but our feeling is that you'll find it in more authentic fine Japanese establishments

“Chawan” means tea cup or rice bowl and “mushi” means steamed in Japanese, so together it is indeed steamed food in a cup.




Recepies can be simple or complicated; it depends on what you wish to add, but more importantly, what you have that's readily available.

Chawanmushi’s flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan so give this receipe a try at home and tell us how it came out. Impress your family and friends!

Recipe:
64oz water with small sheet of kelp.
Bring to boil and remove kelp.
Turn off fire and add these ingredients.
Add 2 small teaspoons of dashi seasoning.
Add 1oz Mirin.
Add 1oz Soy Sauce.
Add 4 pinches salt.
Let cool to room temperature.


Ratio 1 part egg, 3 parts soup mixture

Add your favorite vegetables, shrimp, chicken in a soup cup or small bowl into a steamer for 10 minutes.

Remove the cup/bowl from steamer and let cool, then enjoy :)


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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

hiroyuki terada guinness Chawanmushi - How To Make Sushi Series
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