| 词条 | Chawanmushi |
| 释义 |
| name = Chawanmushi | image = Chawan-mushi.JPG | image_size = 230px | caption = Chawanmushi in a restaurant in Hamamatsu, Japan | alternate_name = | country = Japan | region = Japan and Japanese-speaking areas | creator = | course = | served = | main_ingredient = Egg, ginkgo seeds, soy sauce, dashi, and mirin, shiitake mushrooms, kamaboko, lily root, boiled shrimp | variations = Chinese steamed eggs, Gyeran jjim | calories = | other = }}{{Nihongo|Chawanmushi|茶碗蒸し|chawammushi|4=literally "tea cup steam" or "steamed in a tea bowl"}} is an egg custard dish found in Japan.[1] Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container.[1] The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ. Since egg custard can't be picked up by chopsticks, it's one of the few Japanese dishes that is eaten with a spoon. Chawanmushi can be eaten either hot or cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon. See also
References1. ^1 {{cite book|last=Downer|first=Lesley|title=At the Japanese Table: New and Traditional Recipes|publisher=Chronicle Books|year=2001|pages=103|isbn=978-0-8118-3280-9}} {{Commons category|Chawanmushi}}{{Japan-cuisine-stub}} 4 : Japanese cuisine|Appetizers|Japanese egg dishes|Steamed foods |
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