Mozzarella Chawan Mushi Recipes

STEAMED EGG (CHAWAN MUSHI)

Steps:

• 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.
• 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.

MOZZARELLA CHAWAN MUSHI

Steps:

• Cut the mozzarella into small pieces. Put the mozzarella, 70 grams of mozzarella water, olive oil, and salt in a blender and puree until smooth. Set aside.
• Prepare an ice bath.
• Put the 161.75 grams of mozzarella water in a small pot set over medium heat and bring it to a simmer. Sprinkle the Methocel into the water and thoroughly disperse it using a small whisk. Pour the water into the blender and shear it into the mozzarella mixture at medium speed, slowly increasing the speed to high until the cheese becomes smooth and homogeneous, with a slight sheen. Using a rubber spatula, scrape the cheese mixture into a metal bowl set in an ice bath and let cool until the temperature is below 50°F (10°C). Cover with plastic wrap and let rest in the refrigerator for at least 20 minutes or up to 2 days before using.
• Preheat the oven to 250°F (120°C).
• Spoon the mozzarella mixture into four 3-ounce ramekins and place them on a baking sheet. Cover the ramekins with plastic wrap and bake them in the oven until the mozzarella is just firm and soft to the touch, 10 to 15 minutes. Serve immediately.