Steps to Prepare Award-winning Kelanchim (Korean Chawanmushi) Steamed Egg Custard

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kelanchim (korean chawanmushi) steamed egg custard. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Kelanchim (Korean Chawanmushi) Steamed Egg Custard is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Kelanchim (Korean Chawanmushi) Steamed Egg Custard is something that I have loved my whole life.

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

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

1. Make ready 1 Fillings of your choice
2. Get Chinese stock
3. Get 3 Eggs
4. Prepare 550 ml Boiled chicken broth
5. Prepare 1/2 tsp Soy sauce
6. Take Dashi stock
7. Take 3 Eggs
8. Prepare 500 ml Water
9. Make ready 1 tsp Dashi stock granules
10. Get 1/2 tsp Soy sauce
11. Take 1 tbsp Sake
12. Get 1 1/2 to 2 tablespoons Mirin
13. Make ready 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’s going to wrap this up for this exceptional food kelanchim (korean chawanmushi) steamed egg custard recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!