Recipe of Perfect Kelanchim (Korean Chawanmushi) Steamed Egg Custard

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, kelanchim (korean chawanmushi) steamed egg custard. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kelanchim (Korean Chawanmushi) Steamed Egg Custard is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Kelanchim (Korean Chawanmushi) Steamed Egg Custard is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have kelanchim (korean chawanmushi) steamed egg custard using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Kelanchim (Korean Chawanmushi) Steamed Egg Custard:

1. Get 1 Fillings of your choice
2. Make ready Chinese stock
3. Make ready 3 Eggs
4. Make ready 550 ml Boiled chicken broth
5. Prepare 1/2 tsp Soy sauce
6. Prepare Dashi stock
7. Take 3 Eggs
8. Get 500 ml Water
9. Get 1 tsp Dashi stock granules
10. Take 1/2 tsp Soy sauce
11. Take 1 tbsp Sake
12. Get 1 1/2 to 2 tablespoons Mirin
13. Prepare 2/3 to 1 teaspoon Salt

Steps to make Kelanchim (Korean Chawanmushi) Steamed Egg Custard:

1. Prepare your favorite steamed egg custard ingredients. My family usually uses pea sprouts and lots of other simple ingredients such as potherb mustard.
2. It's convenient and easy to use the broth from boiling chicken in Chinese dashi stockor from boiling chicken meatballs.. - - https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast
3. It's already salty so you don't need to add any salt, but add 1 teaspoon salt if you are using a sodium free stock.
4. Add the amount of dashi stock listed above, and turn on the heat. Evaporate the alcohol content and let cool before using.
5. Use 3 eggs. Mix thoroughly as if cutting the egg whites. The point is to not beat the eggs! Combine with the cooled dashi.
6. My family likes to use 180 ml stock per large egg. Please feel free to test it out and find what works for you.
7. I made it with pea sports this time. I cut them short, and filled up a pot with them.
8. Pour the egg and stock mixture into the pot. You don't really have to worry about straining when you are using lots of ingredients. Turn the heat on high.
9. Cover with a lid once it begins to gently boil around the edges and turn white, and turn down to low. Tilt the lid a bit and steam to keep holes from forming.
10. It's done once it swells a little around the center. The egg has solidified if it doesn't cloud up when you touch it with a cooking chopstick.
11. Serve into individual portions and enjoy. You can enjoy a light chawanmushi dish if you make it directly in the pot.

So that is going to wrap this up for this special food kelanchim (korean chawanmushi) steamed egg custard recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!