How to Make Instant Pot Chawanmushi (Recipe)  茶碗蒸しの作り方 (圧力鍋)

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Steamed in a dashi-based sauce, this Instant Pot Chawanmushi is a savory Japanese egg custard made with seasonal ingredients. Delicate and silky smooth, it makes a perfect appetizer to start your meal!

RECIPE starts ▶ 00:43

PRINT RECIPE ▶ http://bit.ly/InstantPotChawanmushi

Prep Time: 20 mins
Cook Time 20 mins
Total Time: 140 mins
Servings: 5 200-ml cups

INGREDIENTS

– Egg Mixture –
1 ¾ cup dashi (400 ml) (Use kombu dashi for vegetarian)
3 large eggs
1 tsp mirin
1 tsp Usukuchi (Light-Color) Soy Sauce (Or use regular soy sauce or gluten-free soy sauce for GF)
½ tsp kosher salt

– Chawanmushi Ingredients –
1 chicken thigh (3.4 oz, 96 g) (skip for vegetarian)
5 shrimp (2.6 oz, 73 g) (skip for vegetarian)
2 Tbsp sake (1 Tbsp each for thigh and shrimp)
1.4 oz carrot (40 g, roughly 1.5”)
5 stalks mitsuba (Japanese parsley)
2.3 oz shimeji mushrooms (65 g) (or any mushrooms)
1 inch Kamaboko (fish cake) (skip for vegetarian)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/InstantPotChawanmushi

#instantpot #chawanmushi #steamedegg #justonecookbook

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How to Make Instant Pot Chawanmushi (Recipe)  茶碗蒸しの作り方 (圧力鍋)

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Comments

Nic V says:

Yummm and agedashi tofu's my favourite 😍

Bareen's kitchen says:

Nice👌👌

The Do Over says:

Beautiful ❤️

mc a_a says:

New here, LOVE it!!!

Jeff Siewert says:

Thank you for showing Instant Pot instructions. I love this dish but have never made it. This video gives me encouragement to try it!

Nurul Akma says:

Tak yah guna perisa itu Ajinomoto ,air ,telur , cendawan shiitake,garam

さくらSakura says:

My family loves your Just One Cook Book and made many great dishes from it. Tonight, we made your 和風ハンバーグrecipe (withおろしポン酢and shiso on top). Came out really delicious. I will have to definitely try out your chawanmushi recipe tomorrow since we have the same instant pot. Thanks again!

Bếp Mẹ Bill says:

Nice foods, thanks for sharing this video.

P. Hope says:

Mmm. That Looks Yummy.

fumiko takane nozaka says:

Wonderful receipes!!! Thank you so much!!!

たつにいさん says:

豪華で美味しそうです。😊

CourtneyinSF says:

I make this recipe every two weeks now! Your method is foolproof!

Rick Sanchez says:

Wow easy than i thought . Must try it sometimes

Nick Loong says:

Easy and simple. 👍

Irene says:

How much water to be added in for 3 eggs ?

Stefania Romina Dayo says:

Yes ok , very delicious soup, i like very much,

cld9731 says:

I'm trying to figure out why my chawanmushi came out a bit salty? I followed the recipe.

riesemma says:

which jar lifter are you using?

CookieTokie 쿠키토끼 says:

What an amazing video! I love a little Japanese lesson at the end:))

dlxe says:

It’s hard to find little cups like these with the lid!! Thank you for this video!

Veron Kong says:

I like cawanmushi

Madeleine St. Claire says:

Thank you for this recipe. It came out better than any restaurant’s Chawanmushi! I wish I could share a picture of it.

Rachael M says:

I don’t know what happened to the chicken bits?

Khor Sherlyn says:

thank you for sharing!! can you let me know what sake did you use? thank you!

TTori Lopez says:

Thank you for sharing! I was an exchange student in Japan for the summer and this was my favorite!!

Shiolei says:

That first scoop breaking the surface at 4:18 was a stunning shot!

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