Japanese restaurants in the U.S. Recipe for salty egg custard served with teppanyaki.?

Question

At a Japanese restaurant in Chicago, the chef served us a salty egg custard with our teppanyaki order. It didn´t have pieces of seafood or mushrooms.

Thank you, but is not chawan mushi. I think this mousse only contains egg yolks, not the whole egg. Its texture is like a mousse, but salty.

Answer 1

The custard is called chawanmushi. You can put in or leave out the mushrooms, seafood or chicken.

Steamed Egg (Chawan Mushi)
Submitted by: ConnieL1M
Rated: 4 out of 5 by 4 members Prep Time: 5 Minutes
Cook Time: 12 Minutes Ready In: 17 Minutes
Yields: 2 servings
"This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients."
INGREDIENTS:
2 eggs
1 cup cooled chicken or fish
stock
1 dash sake
1/2 teaspoon soy sauce

1/2 cup chopped cooked
chicken breast meat
1 shiitake mushroom, sliced
into strips
2 sprigs fresh parsley, for
garnish
DIRECTIONS:
1. In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

http://allrecipes.com/Recipe/Steamed-Egg-Chawan-Mushi/Detail.aspx

Answer 2

I think you are mistaken. It probably WAS chawan mushi. There are a number of variations that you can use however.

Chawan mushi is USUALLY made with beaten eggs and chicken broth (although very often a fish broth is substituted, usually made from bonito). Other variations may include thinnly sliced shitake or eringi mushroom, whole shimeji mushrooms, green onion, shrimp, small pieces of chicken, shredded nori, and/or some people add soy sauce to the mixture as well. Usually (like most authentic japanese food) the combinations are simple and the above are not all used at the same time, but instead only one or two (although many U.S. restaurants tweak the recipe for the american palate). Also you CAN use only the yellows for a fuller richer flavor (though I do not believe this to be authentic).

You beat the ingrediants together (with the exceptiion of nori which is used as a topping after the dish is complete), pour into small (generally ceramic) cups and steam for about 20 minutes. It can be served hot or chilled (in Japan this is dependant on season - hot in winter, cold in summer)

Answer 3

Chawan Mushi

1.5 tsp salt
2.5 cups dashi
2 tbsp Mirin
1 tbsp Japanese soy sauce
4 eggs

Blend all ingredients thoroughly.

Fill chawan mushi cups (or custard cups or ramekins) with the custard mixture and put in a saucepan with hot water to come halfway up the sides of the cups.

If chawan mushi cups with lids are not available, cover the top of each cup with foil, pressing it close to the outside of the cup.

Cover saucepan with a folded tea towel and then with the lid, and bring
water to the boil.

Lower heat and simmer 15 minutes or until set.

Serve hot. In summer, these custards may be served cold.
If more convenient, the chawan mushi may be baked in a moderate oven, standing them in a baking pan with hot water to come halfway up the cups.
.

Answer 4

If it contains eggs or egg yolks, its not a mousse - its a quiche. Again, try foodnetwork.com and search under japanese.