How to Make Chawanmushi | Japanese Egg Custard | Egg Ratios | Roadtrip For Good
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- čas přidán 7. 09. 2024
- Recipe starts at 02:43.
Chawanmushi is a delicate Japanese savoury egg custard that literally means "steamed in a tea cup". The key to getting it right is a simple ratio of 1 part egg and 3 parts stock.
Forge Creek Free Range are egg producers in East Gippsland in Victoria, Australia. When the Black Summer bushfires hit it was devastating for an area that usually relies heavily on tourism. After that came COVID, but the area is now recovering.
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I love how Adam encourages us to take our time with cooking. Cooking isn’t something to be rushed.
Maybe on the weekends.
I am Japanese who live in the UK.
His recipes are the best!! He has perfected everything from the basic. I always eat this one with sushi restaurant. It’s like a Umami soup for me.
All Japanese food is different here, but his recipes are perfect!
I’m a former chef (thanks to Covid), and I have to say, your channel is my absolute favorite of any of the food-related channels. The energy, information, and knowledge you give away are top notch.
Every time I notice that I'm starting to develop a weird cynicism about anything, I heal myself by watching one of Adam's videos. A few minutes in, and the world seems to be ok again.
Also: bloody good recipes!
I can’t believe that this content is free. Thanks. Back with a bang. I thought you had given up here.
I know right!?
There is such a kind, gentleness to your videos. It's really needed these days. Thank you.
Your new 'Roadtrip for Good' style reminds me of Jin's Kitchen, he also shows the proces of gathering his ingredients. Interesting!
I think you mean Jun's kitchen but i agree
Mm, totally!
Gin’s kitchen sounds more like what happens sometimes on Friday night after a really long week.
@@deadfr0g lmao
Who needs ASMR videos when you can watch Adam explaining how thin to slice a mushroom?
The level of wholesomeness on this channel is literally off the charts.
The best chef on CZcams
post covid19 really showed me how important supporting your local community is. not just living in communes, helping out your neighbours, supporting co-operatively owned stores and worker owned businesses and sharing in the ownership of the means of production.
As Japanese it looks perfect!! Really love your videos.
Thank you! One of the best cooking channel out there. So underated. Been binging your channel to learn the philosophy and reason of doing certain recipe.
Awesome video once again. Chawanmushi is a great comfort food.
Brings back memories of growing up. Chawanmushi was always a special occasion dish. Haven't had this in years. I'll have to serve this for New Years Eve dinner. Thanks for reminding me! Love this roadtrip series. Can't wait for the next episode.
You are back, great. Best culinary channel on youtube
Thank you. Your kind, caring & gentle nature shines through - as well as your culinary prowess & fantastic teaching abilities.
Many good thoughts from a savory wobbly egg loving subscriber from North Carolina USA who will figure out how to use my Mum's ancient pyrex custard dishes in a very makeshift steamer (had to put my beloved Wok in storage). Best wishes to all with good hearts, many people celebrate significant holidays during this season & we all could use a virtual hug & smile!
This is the wholesome goodness we all need in our lives right now, thank you!
i often make this for breakfast. they also have a microwave safe cup here at daiso, in japan. easy to measure it out and make fast
"....at daiso": what???
", in japan": ah.
Great story! I love how you go all the way out to the farmer instead of only shoing how to cook the dish 😊
You can use white pepper or other solid seasonings to pop the bubbles easily.
Going to Gippsland this weekend. Will try to check out Forge Creek!
Your presentation style reminds me of the great David Thompson. So calm, precise and to the point. I hope you never change that.
Except Adam doesn’t sound drunk all the time!
It's always a good day when Adam uploads!
a nifty trick I learned is that you can use a blowtorch to *very* quickly pop the bubbles on the eggs. Excellent for indelicate home cooks like me.
WOW, Nice sharing Thank you so much.
I love this! Keep being awesome, Adam!
Omg Adam, this is pure joy! You made my day. Informative and beautiful and passionate. You’re really giving back to the world!
another gorgeous episode
I swear, I can listen to Adam talk the entire day!
Adam, I've just found your channel and I'm enjoying it so much. There's something so wonderful about the way you cook, the gentle way you explain the steps to us, not to mention your presence and charisma on-screen. Such a lovely person. I wish you good health and good times.
I loved this so much! Such an awesome series.
Adam never fails to delivery high quality content, time spent on his channel is definitely time well spent.
Great video, as usual, Adam. Thanks for sharing another wonderful recipe. You are my goto for Japanese recipes these days.
I don't know how I missed this one, but chawanmushi is one of my favorite delicacies, and I loved the way you explained not only the how-to, but also the why of things. Maybe I'll make this for my Japanese mother-in-law (after two or three, or a dozen, test runs). Thanks!
Adam you are hands down my favourite chef!
I know a very picky toddler who will love these. Thanks
Thank you so much for sharing these💜
gon make these in ramekins fo snacks hhhh
on second thought, i'd eat all those as a main dish looool
really like this guy,, so chill and relaxing,, this deserve more views
Ginko nut is a must. In lieu of it a few slices of green olives work.
Watching this video I realized I stir the eggs too hard. Thanks.
I think I saw him add a ginko nut in there! He didn’t mention it though..
Yep, definitely ginkgo nuts in there, but no mention. Also, maybe Melbourne has such delights as mitsuba, but for the rest of the country, finely-chopped spring onion will have to do as a garnish
Love this!
Hey Adam, I am planning the お正月 celebration for some Japanese and Taiwanese friends this year.
This will be a wonderful addition to the table!
Keep up this wonderful content!
So glad you're back, Adam!
Thanks for this one of my favourite delicious Japanese food. I tried it and it worked even though I just only used fresh shiitake mushrooms as only one of the fillings. Yummy! My family loved it, said it was as if it was from the Japanese restaurant. Thanks Adam!
Wow 🤩 Wow 🤩 Wow
This is so amazing to watch.
Thanks Chef Adam for your detailed explanation.
Never knew a bowl of chawanmushi is so delicate to make.
No wonders it’s so delicious 🤤
Cooking by hand ❤️
Adam, now I see why people rave about this dish. Thanks!
chawanmushi is my fav, easy to make and delicious!
i find happiness when i watch your video.
Thanks for the awesome and very educational cooking videos. Today, I finally understand why some of the steamer lids I see in restaurants are wrapped with cloth. :)
I like this new series of yours.
Oh man - chef hands - watching him put them in and pulling them out of the steamer with his bare hands made my hands hurt
Thanks Adam.
If one is lucky enough to have a little blowtorch in the kitchen this can be used to pop bubbles on the surface of the chawanmushi as well - just do a very brief pass with the flame and the bubbles will disappear.
Japanese Egg Custard... Count me in! 🙋🏼♂️
Uauu!!! Congratulations!!!
Gorgeous ⭐️💐👍🏻🙏😋😋
Been waiting for this recipe of chawanmushi from adam
Beautiful cawan mushi 😋
Welcome back!!!!!!!!
The cloth method, topest notch.
Thank you
Adam where are you? We miss you. Hope things are well and you are good.
Man your the best
If you have a sous vide machine, those 4 ounce Mason jars works PERFECTLY, absolutely delicious, but I replaced the chicken with shrimp.
You should have a show on Netflix!
Looks delicious and picture perfect. However, I do not see myself cooking this. I might be lazy? Or I just don’t own all the stuff? Or both?
yay
Very engaging and entertaining, with high production value, with thanks. But, I have no idea what the spherical items are that you placed on top. You did not mention them. What are they? Pearl onions?
Ginkgo Nuts.
Had to send this to my wife immediately, after spending several years living in Japan I'm pretty sure chawanmushi is her least favourite food of all time, haha.
Is mitsuba often available in other Asian markets under a different name? I can't find any at any of the five Asian markets near me, but I managed to find Shiso labeled as something else (perilla I think).
Make sure the dashi or any broth you use is room temperature before adding it to the egg, lest you have yourself an egg drop soup!
Great content as always
Question:
Is it okay to season the chicken first before you put it into chawan, or it better to be unseason because the custard is already full of flavour?
Is the towel trick still needed if you use a bamboo steamer?
Anyone know the temperature when he pour the dashi into the egg because I saw it was evaporated water and I’m scared my egg is going to become scrambled if the dashi is too hot.
Hi adam
How would you make this in a steam oven?
Do you refrigerate those eggs?
Is there a reason for not wanting to boil the konbu?
I have heard that cooking kombu to 60 degrees is the optimum temperature to release its best flavour
Wait, so you have 150ml of egg and you pour the stock until the mixture hits 450ml?
That equates to 150ml of egg and 300ml of stock, making the ratio 1:2 and not 1:3.
No, he poured in 450ml of stock
@@melodyleong thanks. I tried with 2:1 ratio the other day, three times. I did it on the last one by using super low flame over a long period of time (15min or something).
⚕️
Now it's there a quick and dirty way?
Yeah, but look on the channel of someone that didn't win iorn chef for that lol
I put in a little too much soy sauce and my chawanmushi is brown instead of yellow🤣
No caption? I’m deaf. Bummer.
+
Just missing that ginko nut they always drop in the bottom for some reason... jk I think it’s better without it
10:33 he placed his on top
Turn off music. It destroys the authenticity, signals "oh this is just infotainment."
"only need about 10cm^2", cuts a ~200cm^2 strip FFFFFFUUUUUUUUUU--
Adam, pls cook something complicated like Bak Kut Teh.. haha that's too easy for you.. no more playing toys here.. get real and serious