I first tried Chawan-mushi at a Japanese restaurant in China (first time overseas) I LOOOOVE IT! Couldn't find any restaurant back in Australia that made it. Googled and googled and now I make it at home all the time 😋💛
I like how you not only show how to cook for those who might not own all ingredients or equipment, but also explain how to cook safely like straining the egg and covering your hands. Thanks for the pic of the overcooked version, it helped.
This is exactly why I watch your channel. It’s what is cooked at home in Japan (and not lots of videos of bento boxes). I love experiencing real Japanese food recipes that we wouldn’t get to taste as tourists. So perhaps the French invented soufflé by over cooking their Chawan Mushi? 😂😂😂 Quick question. Can I put kamaboko in it? Like narutomaki or chikuwa as you had seafood in there? And is there anything you would advise not to put in there? Like does kabocha or spinach would make it too watery? Also what does Mitsuba taste like? Does it taste like parsley or closer to cress? Sorry for all the questions. You’ve just made me very passionate about Japanese food lately! I love it!
hahaha, ya they got idea from your failure! definitely yes! well Kamaboko is a very typical ingredients for Chawanmushi, so its perfect! Narutomaki or Chikuwa are also just different form of Surimi (fish paste), so they all work just fine! pumpkin or spinach would also work. I would say pretty much any veggie and meat/seafood would work! no need to apologies, I love getting questions!! I also learn what people don't know and want to know about (since we are mostly blind to the things we take for granted) and it also means I have provoked interest in you!! so thanx for the questions!!
I love that you make complicated dishes look so easy...yep. Simple! I can do that! (uh...right, back to the drawing board [and husband wishing I just stuck to straight forward baked beans on toast]) You have an absolutely gorgeous looking knife, by the way. It looks like Damascus steel.
thanx for your comment! yes it is Damascus-style Japanese knife. this is not the same knife, but from the same manufacturer: www.amazon.com/Shun-Classic-Santoku-PakkaWood-DM0702W/dp/B07X6R6PGR/ref=sr_1_4?crid=32BBM325R4X9Y&keywords=yebisu+yaiba+knife+santoku&qid=1651351876&sprefix=yebisu+yaiba+knife+santoku%2Caps%2C134&sr=8-4
I made this steamed egg before just using water...using the ratio of 1 is to 1..it came out so smooth...And I will try your way its looks very delicious..
Another great video from you and I thank you for producing it. I know it takes a lot of time to film and edit, so greatly appreciated. I’m actually thinking of making this for my breakfast to eat throughout the week. I only eat protein in the morning, so this is perfect.
wow, such a nice thing to say. yes as a beginner and working alone, it takes a looooooong time to film and edit. but comments like yours make it all worth the time and effort! so thank YOU!!
Two thank yous. For your lovely exhortations to try and try, never give up on this lovely recipe, and all the wonderful links in the description. This looks exactly like the sort of thing I'd treat my mom with for morning tea break. Much appreciated.
I haven't watched it yet, but I had to comment: it's one of my favorite dishes, childhood flavor... I leave in S. Paulo (Brazil), with dozens of japanese restaurants, but none of those I know (except one) serves it 😭. Thanks for this video!
Thank You so very much Taiji!! Another Beautiful Recipe! I am very grateful for all of you Recipes. I would like to offer this one to company that I will be having staying with me in the near future and this will be just fantastic. Thank you once again and stay safe and be well. Namaste'
This is reminds me of Chinese steamed egg dishes. I've never seen them served in restaurants either but is a typical dish we cook at home. Our meat of choice tends to be finely diced pork though and we make it as a main dish, not a side dish. I can't wait to try the Japanese version to taste the difference. Thank you for the recipe!
This reminds me a bit of quiche, which I love. 💜 I can't wait to try it, thank you! Also I don't have dashi powder but do have kombu and Bonito, so thanks for showing how to substitute!
ya, a bit like quiche, but much softer! well I didn't show the substitute, instead, with kombucha and Bonito flakes is the right way to make it! Dashi powder would be the substitute, lol.
I must find kombu kelp and bonito flakes somewhere in town because this dish is a must try for me. I love eggs, can't wait to try it. If can't find bonito flakes, can I use some chicken or fish bone broth?
hmm, thats a good questions. never thought of it that way. probably b/c I am not a big drinking person. and you mean alcohol, right? well, I would have rice Sake, or sweet potato Sake would also match, and less beer or wine. but of course whatever I like is probably different from what you think will match. so you just gotta try different things and find your own match!! thanx for the comment and question!
@@taijiskitchen Not alcohol nececessarily. Sometimes certain juice flavour or some tea flavour could be great for a specific dish. I will try potato sake with this one. Thank you! =D
A quick PS: I suspect a bain-marie method would work pretty well; similar to your method, but put in a basin of water and baked under low heat in the oven
Wow .. who knew I needed such a recipe. You know what? I've tried your natto spaghetti before and liked it, so I'm going to try chawanmushi... Why not 😂 PS. Your description still show some info about the spam recipe 😉
oh, you tried natty spaghetti?! cool, glad to hear that you liked it!! oh, thanx for the feedback, I copied it and forgot to edit it... my mistake. gonna fix it right away!
@@taijiskitchen yes... I was surprised how good it tasted. I went to the Japanese store later and bought six more boxes and the cashier was giving me a "are you sure!?" look 😉 She she was the one who helped me find it at their store, so she was kind of surprised that I came back for more boxes because she warned me about The taste and the smell before.
@@miriammanolov9135 hahaha, wow glad you like natto, like I said, it is an acquired taste and many foreigner do not like it! but its very healthy, so good for you!!
@@taijiskitchen, the description box below the video talks about spam musubi. Maybe that's what is meant by muddled up? If you change it, would you please add the recipe for chawanmushi? Thanks :)
I don’t understand linking to the site where they cook with a dog. That is truly disgusting and unsanitary. No animal should be in the kitchen on the counter while cooking. Please do not support this site.
I first tried Chawan-mushi at a Japanese restaurant in China (first time overseas) I LOOOOVE IT! Couldn't find any restaurant back in Australia that made it. Googled and googled and now I make it at home all the time 😋💛
I like how you not only show how to cook for those who might not own all ingredients or equipment, but also explain how to cook safely like straining the egg and covering your hands. Thanks for the pic of the overcooked version, it helped.
This is exactly why I watch your channel. It’s what is cooked at home in Japan (and not lots of videos of bento boxes). I love experiencing real Japanese food recipes that we wouldn’t get to taste as tourists.
So perhaps the French invented soufflé by over cooking their Chawan Mushi? 😂😂😂
Quick question. Can I put kamaboko in it? Like narutomaki or chikuwa as you had seafood in there?
And is there anything you would advise not to put in there? Like does kabocha or spinach would make it too watery?
Also what does Mitsuba taste like? Does it taste like parsley or closer to cress?
Sorry for all the questions. You’ve just made me very passionate about Japanese food lately! I love it!
hahaha, ya they got idea from your failure!
definitely yes! well Kamaboko is a very typical ingredients for Chawanmushi, so its perfect! Narutomaki or Chikuwa are also just different form of Surimi (fish paste), so they all work just fine!
pumpkin or spinach would also work. I would say pretty much any veggie and meat/seafood would work!
no need to apologies, I love getting questions!! I also learn what people don't know and want to know about (since we are mostly blind to the things we take for granted) and it also means I have provoked interest in you!! so thanx for the questions!!
I love that you make complicated dishes look so easy...yep. Simple! I can do that! (uh...right, back to the drawing board [and husband wishing I just stuck to straight forward baked beans on toast])
You have an absolutely gorgeous looking knife, by the way. It looks like Damascus steel.
thanx for your comment!
yes it is Damascus-style Japanese knife. this is not the same knife, but from the same manufacturer:
www.amazon.com/Shun-Classic-Santoku-PakkaWood-DM0702W/dp/B07X6R6PGR/ref=sr_1_4?crid=32BBM325R4X9Y&keywords=yebisu+yaiba+knife+santoku&qid=1651351876&sprefix=yebisu+yaiba+knife+santoku%2Caps%2C134&sr=8-4
@@taijiskitchen Thank you! I will check it out
That texture looks like heaven! 🤤🤤 I can’t wait to try this!
This is one of the best videos I have seen today! Keep uploading such good videos. I look forward to more of your videos. Have a wonderful day!
das ist so eine klasse Idee. ich sehe nur Proteine:-) mega für meine Fitness Abwechslung
Danke, ich kann keine rühreier mehr sehen :-)
danke!!
habe ich nie gedacht als etwas für Fitness Abwechslung, aber könnte funktionieren.
Thank you for these great examples of Japanese home cooking, I will be trying this for tomorrow's brunch.🤓
Yaaaay! Chawan-mushi! One of my most natsukashii Japanese dishes.
glad you feel natsukashii about this!!
me too!
OMG, this must be delcious. Thank you for sharnig this greate recepes with us
One of my favorite Japanese dishes! I never had it with anything other than shitake; I will have to try with shrimp & chicken. Arigatou sensei!
I made this steamed egg before just using water...using the ratio of 1 is to 1..it came out so smooth...And I will try your way its looks very delicious..
Another great video from you and I thank you for producing it. I know it takes a lot of time to film and edit, so greatly appreciated. I’m actually thinking of making this for my breakfast to eat throughout the week. I only eat protein in the morning, so this is perfect.
wow, such a nice thing to say. yes as a beginner and working alone, it takes a looooooong time to film and edit. but comments like yours make it all worth the time and effort! so thank YOU!!
I’m loving your easy Japanese home cooking recipes so healthy 😊
Two thank yous. For your lovely exhortations to try and try, never give up on this lovely recipe, and all the wonderful links in the description. This looks exactly like the sort of thing I'd treat my mom with for morning tea break. Much appreciated.
and thank You for your comment!
glad you enjoy my contents!!
Great another new japanese dish for me. Thanks bro
i'm addicted to your videos 🥺❤
I truly amazed on how to tie ur Apron 🤗
And yet I like ur cooking method as well.
I haven't watched it yet, but I had to comment: it's one of my favorite dishes, childhood flavor... I leave in S. Paulo (Brazil), with dozens of japanese restaurants, but none of those I know (except one) serves it 😭. Thanks for this video!
hahaha, like I say in the video, its rather home cooking and just less known outside Japan.
enjoy your nostalgic flavor!!
It's my favorite 😍..arigatou for this video 😊
Hello! Your recipes are wonderful! Grateful thanks, Sensei. ☺
I love to eat it especially in winter. It's very warm and hearty.
Masarap na pgkain sa Japan at paborito ko.
pls in English!!
Well done video, as always
My favorite chawaushi...
Thank You so very much Taiji!! Another Beautiful Recipe! I am very grateful for all of you Recipes. I would like to offer this one to company that I will be having staying with me in the near future and this will be just fantastic. Thank you once again and stay safe and be well. Namaste'
glad you like the recipe!!
Thank you for the chart and the en extra effort appreciated! Delicious, and simple dish, with alot of flavor. It is all about technique. Thanks
which chart?? the one with Chalazae?
yes, I learned myself about this through making this video, lol!
Superb , nice & best recipe , looks so delicious , liked it 👍🏼👍🏼
thanx!!
heck yeah i am so making this for my side dish this weekend
This is reminds me of Chinese steamed egg dishes. I've never seen them served in restaurants either but is a typical dish we cook at home. Our meat of choice tends to be finely diced pork though and we make it as a main dish, not a side dish.
I can't wait to try the Japanese version to taste the difference. Thank you for the recipe!
ah, yes, I have seen the Chinese variation of it as well in a cookbook! it also sometimes (always?) have some sauce over it, no?
well, enjoy!!
@@taijiskitchen I think it's common for people to make a sauce to pour over top, but my family never made it that way.
This reminds me a bit of quiche, which I love. 💜 I can't wait to try it, thank you!
Also I don't have dashi powder but do have kombu and Bonito, so thanks for showing how to substitute!
ya, a bit like quiche, but much softer!
well I didn't show the substitute, instead, with kombucha and Bonito flakes is the right way to make it! Dashi powder would be the substitute, lol.
Impressionnant... 👍🍜🍜
Awesome
Taiji! I love your videos 😻 where did you get your dark brown chopsticks and the fish banner????
hey, thanx!
unfortunately, both from Japan.
wow, so good, I will love to make too 😋
Yey, glad you like it!!
I must find kombu kelp and bonito flakes somewhere in town because this dish is a must try for me. I love eggs, can't wait to try it.
If can't find bonito flakes, can I use some chicken or fish bone broth?
it depends on what kind of fish bone broth you have, but could work. I would use then soy sauce instead of salt, so that it will taste more"Japanese"!
Merci~~
De rien!
Wow!! First time I see this dish. I will definitely try it. What would you recommend for drinking with this dish? Love your channel my friend. =D
hmm, thats a good questions. never thought of it that way. probably b/c I am not a big drinking person. and you mean alcohol, right?
well, I would have rice Sake, or sweet potato Sake would also match, and less beer or wine. but of course whatever I like is probably different from what you think will match. so you just gotta try different things and find your own match!!
thanx for the comment and question!
@@taijiskitchen Not alcohol nececessarily. Sometimes certain juice flavour or some tea flavour could be great for a specific dish. I will try potato sake with this one. Thank you! =D
A quick PS: I suspect a bain-marie method would work pretty well; similar to your method, but put in a basin of water and baked under low heat in the oven
yes, that would definitely work too! I would set the temperature around 100-120 degrees.
@@taijiskitchen Fahrenheit, I take it? That's about 30 -40C
@@leighDrusllalyle2304 hahaha, of course Celsius!
Wow .. who knew I needed such a recipe. You know what? I've tried your natto spaghetti before and liked it, so I'm going to try chawanmushi... Why not 😂
PS. Your description still show some info about the spam recipe 😉
oh, you tried natty spaghetti?! cool, glad to hear that you liked it!!
oh, thanx for the feedback, I copied it and forgot to edit it... my mistake. gonna fix it right away!
@@taijiskitchen yes... I was surprised how good it tasted. I went to the Japanese store later and bought six more boxes and the cashier was giving me a "are you sure!?" look 😉 She she was the one who helped me find it at their store, so she was kind of surprised that I came back for more boxes because she warned me about The taste and the smell before.
@@taijiskitchen the spam one was excellent too
@@miriammanolov9135 hahaha, wow glad you like natto, like I said, it is an acquired taste and many foreigner do not like it! but its very healthy, so good for you!!
@@miriammanolov9135 thanx!!
Never knew about soaking the kombu, will do now
ps think you've got description card bit muddled up
Hi and thanx for your feedback!
and what do you mean by "muddled up"??
@@taijiskitchen, the description box below the video talks about spam musubi. Maybe that's what is meant by muddled up? If you change it, would you please add the recipe for chawanmushi? Thanks :)
@@laurene2586 yep - that's what I saw, spam musabi. Changed now so all good :)
It's goddamn good thanks man
😋
Are there any pure vegetarian dishes without egg in Japanese culture???
👍
I note that you do not add mirin or sake. Is there a reason?
Hi; subtítulos en español porfa!!!
¡terminado!
gracias por tu solicitud.
I don‘t want to be a damn old know all, but 1:3 (Egg:Dashi) = 100ml Egg + 200ml dashi. So maybe that’s why it was too soft. 1:3 = 1+2
it is 1:3 (Egg:Dashi) = 100ml Egg + 300ml DASHI = all together 400ml egg mixture. 06:31
💖💖💖
🤣
I don’t understand linking to the site where they cook with a dog. That is truly disgusting and unsanitary. No animal should be in the kitchen on the counter while cooking. Please do not support this site.