Mozzarella Chawan Mushi Food
MOZZARELLA CHAWAN MUSHI
This recipe demonstrates Methocel's ability to form a warm gel. This custard mimics the texture of the classic chawan mushi, hence the recipe's name. We add Methocel at a ratio of 1 percent of the total weight of the other ingredients. The flavor of the cheese gives it an unusual twist. We've served this with marinated baby tomatoes, fresh cherries with tarragon, or a little crab salad garnished with fresh lovage. Any garnishes should be room temperature or slightly warm because as the custard cools the texture will soften, although the individual ramekins help preserve their heat.
Yield serves 4
Number Of Ingredients 6
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.
CHAWAN MUSHI
Make and share this Chawan Mushi recipe from Food.com.
Provided by day286
Categories Japanese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
- Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
- Pour in egg mixture.
- Fill a double-boiler pan (mushiki) half full with water.
- When water comes to a boil, place cups in to steam.
- Cover with cheesecloth, place lid slightly off so that steam can escape.
- Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
- Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
- Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
- Chawan mushi is served chilled in summer, hot in winter.
Nutrition Facts : Calories 95, Fat 4.4, SaturatedFat 1.3, Cholesterol 210.3, Sodium 444.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 12.5
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