Chawanmushi (Basic Version)

Chawanmushi (steamed savory egg custard) is a common appetizer or side dish in Japanese food. The egg custard used to hold in a teacup (chawan = cawan in BM!!) and steam (mushi).
Chawanmushi tastes like and has much flavor than the Chinese steamed egg. You would discover a lot of precious ingredients in the chawanmushi like seafood, mushroom, chicken and etc....
Anyway mine is just a plain version, you may add anything if you want to.

Ingredients

• 2 eggs    2 顆蛋
• 300ml of water    300 毫升水
• 1/2 table spoon of miso paste    1/2 大匙miso醬
• 1/4 tea spoon of sushi rice vinegar    1/4 茶匙壽司醋

  Steps 

1. Crack and beat the eggs in a bowl, add in the water and stir well    蛋打勻﹐加水攪拌好。
2. Then add the miso paste and sushi rice vinegar. Stir well.    加進miso醬﹑壽司醋拌均勻。
3. Drain the egg mixture.       過濾蛋液。
4. Pour the egg mixture into teacup or rice bowl (mine is a big bowl, :P).     將蛋液倒入茶杯/飯碗(我的是個超大碗)。
5. Bring a pot of water to boil, place the teacup/rice bowl (with the lid on) in the boiling pot.    煮滾一鍋水﹐把茶杯/飯碗上蓋置入鍋裡。
6. The pot on the lid and steam for about 8 minutes. Off the heat and remain the lid on for another 5 minutes. Now it is ready to serve.   鍋上蓋蒸8分鐘。熄火燜5分鐘即可上桌。