How to Make Chawanmushi | Japanese Egg Custard | Egg Ratios

How to Make Chawanmushi | Japanese Egg Custard | Egg Ratios | Roadtrip For Good

Рет қаралды 68,545

3 жыл бұрын

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.
For the full recipe visit: adamliaw.com/recipe/chawanmushi/
And visit www.roadtripforgood.org.au to plan your own Roadtrip For Good.

Пікірлер: 107

@monkeymind4912 3 жыл бұрын

I love how Adam encourages us to take our time with cooking. Cooking isn’t something to be rushed.

@Tommy9834 3 жыл бұрын

Maybe on the weekends.

@connorcarrigan5958 3 жыл бұрын

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.

@bemusedindian8571 3 жыл бұрын

I can’t believe that this content is free. Thanks. Back with a bang. I thought you had given up here.

@ubayyd 3 жыл бұрын

I know right!?

@eriwhitelaw4528 3 жыл бұрын

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!

@aliciaf1055 3 жыл бұрын

Who needs ASMR videos when you can watch Adam explaining how thin to slice a mushroom?

@Centigonos 3 жыл бұрын

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!

@impendingfrog 3 жыл бұрын

There is such a kind, gentleness to your videos. It's really needed these days. Thank you.

@mtljin Жыл бұрын

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.

@ramonelias5960 3 жыл бұрын

The level of wholesomeness on this channel is literally off the charts.

@monkeymind4912 3 жыл бұрын

The best chef on KZfaq

@___bas 3 жыл бұрын

Your new 'Roadtrip for Good' style reminds me of Jin's Kitchen, he also shows the proces of gathering his ingredients. Interesting!

@thebeesknees2503 3 жыл бұрын

I think you mean Jun's kitchen but i agree

@deadfr0g 3 жыл бұрын

Mm, totally! Gin’s kitchen sounds more like what happens sometimes on Friday night after a really long week.

@ItMightZoomIn-Chi_35563O 3 жыл бұрын

@@deadfr0g lmao

@rac8153 3 жыл бұрын

You are back, great. Best culinary channel on youtube

@johnwithbenefits 3 жыл бұрын

This is the wholesome goodness we all need in our lives right now, thank you!

@douglastong5020 3 жыл бұрын

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.

@haresmahmood 3 жыл бұрын

It's always a good day when Adam uploads!

@minapin 3 жыл бұрын

As Japanese it looks perfect!! Really love your videos.

@alsacesolamo1724 3 жыл бұрын

I swear, I can listen to Adam talk the entire day!

@andy-kai-chan 3 жыл бұрын

Awesome video once again. Chawanmushi is a great comfort food.

@hkbabel 3 жыл бұрын

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!

@mhnak5447 3 жыл бұрын

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.

@ialor3137 3 жыл бұрын

I love this! Keep being awesome, Adam!

@ubayyd 3 жыл бұрын

I loved this so much! Such an awesome series.

@sidharthj.parwani5203 3 жыл бұрын

So glad you're back, Adam!

@marmaguirre 3 жыл бұрын

Adam never fails to delivery high quality content, time spent on his channel is definitely time well spent.

@hawlengwong7020 3 жыл бұрын

Great video, as usual, Adam. Thanks for sharing another wonderful recipe. You are my goto for Japanese recipes these days.

@tharchandran3709 3 жыл бұрын

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.

@blacktongs 2 жыл бұрын

Omg Adam, this is pure joy! You made my day. Informative and beautiful and passionate. You’re really giving back to the world!

@danielwelch6779 3 жыл бұрын

Adam you are hands down my favourite chef!

@brendakrieger7000 3 жыл бұрын

Thank you so much for sharing these💜

@ilsunnylo3562 3 жыл бұрын

You can use white pepper or other solid seasonings to pop the bubbles easily.

@tenka__ 3 жыл бұрын

another gorgeous episode

@D4VIDF 3 жыл бұрын

Love this!

@dazagulz4887 3 жыл бұрын

really like this guy,, so chill and relaxing,, this deserve more views

@MrIzvraten 3 жыл бұрын

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!

@DH-be4ur 3 жыл бұрын

Going to Gippsland this weekend. Will try to check out Forge Creek!

@mariannel3101 3 жыл бұрын

I like this new series of yours.

@DiningwithAlex 3 жыл бұрын

Great story! I love how you go all the way out to the farmer instead of only shoing how to cook the dish 😊

@lyndawatts4829 3 жыл бұрын

I know a very picky toddler who will love these. Thanks

@alvinlim7892 3 жыл бұрын

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 🤤

@tmsvlog8563 3 жыл бұрын

WOW, Nice sharing Thank you so much.

@chweelau9530 3 жыл бұрын

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!

@Derpyherpies 3 жыл бұрын

Welcome back!!!!!!!!

@linshannon4480 2 жыл бұрын

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!

@canaldegustacao3877 3 жыл бұрын

Uauu!!! Congratulations!!!

@lovetherobotshow 3 жыл бұрын

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

@kontarius 3 жыл бұрын

"....at daiso": what??? ", in japan": ah.

@garychong83 3 жыл бұрын

Thanks Adam.

@PanjiAditya90 2 жыл бұрын

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.

@etherdog 3 жыл бұрын

Adam, now I see why people rave about this dish. Thanks!

@hyuuganatsume2621 3 жыл бұрын

chawanmushi is my fav, easy to make and delicious!

@makanpilahpilih6982 3 жыл бұрын

Been waiting for this recipe of chawanmushi from adam

@neths.7096 3 жыл бұрын

i find happiness when i watch your video.

@mafkrimnra8084 3 жыл бұрын

Beautiful cawan mushi 😋

@g00dg1rlj3n 3 жыл бұрын

Oh man - chef hands - watching him put them in and pulling them out of the steamer with his bare hands made my hands hurt

@netnoob77 3 жыл бұрын

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. :)

@user-ey5pn6jk4d 2 жыл бұрын

Cooking by hand ❤️

@yorkaturr 3 жыл бұрын

Your presentation style reminds me of the great David Thompson. So calm, precise and to the point. I hope you never change that.

@timb2606 3 жыл бұрын

Except Adam doesn’t sound drunk all the time!

@seinooo 3 жыл бұрын

gon make these in ramekins fo snacks hhhh on second thought, i'd eat all those as a main dish looool

@beverleyellis6358 3 жыл бұрын

Gorgeous ⭐️💐👍🏻🙏😋😋

@DomBill1 3 жыл бұрын

Japanese Egg Custard... Count me in! 🙋🏼‍♂️

@Tony-wm1oc 3 жыл бұрын

Man your the best

@SirBoden 3 жыл бұрын

Thank you

@greghelton4668 3 жыл бұрын

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.

@monkeymind4912 3 жыл бұрын

I think I saw him add a ginko nut in there! He didn’t mention it though..

@Trixtah 3 жыл бұрын

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

@shacho_ch 3 жыл бұрын

yay

@hangietan8452 2 жыл бұрын

The cloth method, topest notch.

@danagboi 3 жыл бұрын

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.

@jamesyamamoto5155 3 жыл бұрын

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).

@dboyzero 3 жыл бұрын

Is the towel trick still needed if you use a bamboo steamer?

@MrFABA 2 жыл бұрын

You should have a show on Netflix!

@hellohangfire 3 жыл бұрын

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?

@tangobismantara5550 3 жыл бұрын

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?

@shugkane4663 2 жыл бұрын

Adam where are you? We miss you. Hope things are well and you are good.

@yeeetdab6788 3 жыл бұрын

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.

@chilipez2934 3 жыл бұрын

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?

@angellover02171 3 жыл бұрын

Ginkgo Nuts.

@Midatrix 3 жыл бұрын

How would you make this in a steam oven?

@Garrzilla 3 жыл бұрын

Do you refrigerate those eggs?

@NoxaClimaxX 3 жыл бұрын

Great content as always

@JellicleCat09 3 жыл бұрын

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.

@mixeddrinks8100 3 жыл бұрын

If you have a sous vide machine, those 4 ounce Mason jars works PERFECTLY, absolutely delicious, but I replaced the chicken with shrimp.

@Doodlebunch 3 жыл бұрын

Is there a reason for not wanting to boil the konbu?

@heiditran9290 3 жыл бұрын

I have heard that cooking kombu to 60 degrees is the optimum temperature to release its best flavour

@jonathanbenedict7187 3 жыл бұрын

Hi adam

@yukuhana 3 жыл бұрын

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!

@elmohead 3 жыл бұрын

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.

@melodyleong 3 жыл бұрын

No, he poured in 450ml of stock

@elmohead 3 жыл бұрын

@@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).