Ginger Custard 生姜 の茶碗蒸し

A Japanese Way with Eggs
Especially in Winter

Hand of fresh gingerf

Ginger

Chawan Mushi  茶碗蒸し is a popular Japanese way of preparing Eggs, steamed in a cup.  This version, made with Ginger, can be enjoyed any time, but is thought to be especially healthy in winter time, due to the tonic value of the Ginger.

Ginger Custard  生姜 の茶碗蒸し

Japanese

Ingredients

How to use Soy Sauce

Soy Sauce

2 Eggs
500 milliliters Dashi ,Japanese style stock
2 pinches Salt
1 teaspoon Soy Sauce
1 large finger of Ginger, unpeeled
1 more small piece of Ginger, about half a finger

Method

First make the Dashi Stock.  This is easy nowadays using instant Dashi packed up on little packets at Asian markets or Dashi powder.  Or you can make your own.

Grate the large finger of Ginger, without peeling it, in a kitchen grater and set aside.

Peel the small half finger of Ginger and grate it finely using a kitchen grater.  Set this aside seeaprately.

Whip the Eggs using a pair of chopsticks, as a Japanese cook would do, or a kitchen whisk, as a Western one might tend to use.

Combine the grated Ginger from the large finger of Ginger, the Eggs, Dashi, Salt and Soy sauce and mix well.  Strain this mixture through a fine sieve.

Ladle this Mixture into small ramekins or custard cups and cover with foil.  If you have Japanese Chawan Mushi cups with lids, they would be perfect.

Put the cups into a container, such as a deep frying pan and fill to the middle with boiling-hot water.

Cook the Custard over a medium flame for about 2 minutes.

Then lower the fire and cook on a low fire for another 10 – 15 minutes, or until the Eggs are fully set.

When the Eggs are set they are ready to eat.  Let them cool a bit before serving warm.  Garnish with additional grated Ginger from the small finger of Ginger previously grated and set aside. Put a little of it on top of each cup.  This could be from half a teaspoon to a teaspoon of grated Ginger, depending on your preference.

The healthful properties of Ginger are numerous and well-documented.  What is certain is that it has  a warming effect on the stomach and body in general in cold weather.  So this dish is especially appropriate for making in the winter.

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