Best 3 Japanese Egg Custard Soup Recipes
Japanese egg custard soup, also known as tamagojiru or simply egg drop soup, is a comforting and flavorful dish that is enjoyed by people of all ages. Made with a simple broth, eggs, and a few other ingredients, this soup is a staple of Japanese cuisine and can be found in many restaurants and homes. It is often served as a starter or light meal, and can also be enjoyed as a side dish. The delicate flavor and smooth texture of the egg custard make this soup a favorite among both children and adults.
Here are our top 3 tried and tested recipes!
JAPANESE TAMAGO EGG
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
- Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
- When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
- Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.6 g, Cholesterol 124.1 mg, Fat 3.8 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 86.7 mg, Sugar 2.6 g
JAPANESE EGG CUSTARD SOUP
Make and share this Japanese Egg Custard Soup recipe from Food.com.
Provided by _Pixie_
Categories Japanese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Combine shrimp, water chestnuts, mushrooms, and scallions.
- Divide evenly in 6 oven-safe custard cups.
- Whisk eggs, salt, sherry and broth.
- Divide broth mixture evenly between the cups.
- Cover the broth in each custard cup with two leaves spinach.
- Fill a large baking pan with 2-3 inches of boiling water.
- Place the custard cups in the pan and cover with tin foil.
- Bake for 30 minutes or until the mixture is set.
CHAWAN-MUSHI (JAPANESE CUSTARD SOUP)
Super simple yet very delicious! Although it is called soup, it is prepared like a custard with a similar consistency.
Provided by JackieOhNo
Categories Japanese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Make a small slit in each shrimp; pull tail through. Wilt spinach in hot water, drain. In each of eight 5-ounce custard cups (or Chawan-Mushi cups), please shrimp, spinach, mushrooms, and water chestnuts.
- Combine eggs, chicken broth, and salt; pour into cups; cover with foil. Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
- Over medium heat, bring water slowly (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.
Nutrition Facts : Calories 43.9, Fat 1.7, SaturatedFat 0.5, Cholesterol 54.1, Sodium 393.1, Carbohydrate 3, Fiber 0.5, Sugar 0.8, Protein 4.2
Tips:
- Use fresh eggs for the best flavor and texture.
- Make sure the dashi is well-chilled before adding the eggs.
- Stir the eggs constantly while pouring them into the dashi to prevent them from curdling.
- Do not boil the soup after adding the eggs; otherwise, they will become tough.
- Serve the soup immediately, garnished with green onions, scallions or mitsuba (Japanese parsley).
Conclusion:
Japanese egg custard soup is a delicious and comforting dish. It is perfect for a light meal or as a starter. The soup is also very easy to make, and it can be tailored to your own taste. For example, you can add different vegetables, such as mushrooms, carrots, or spinach. You can also add a bit of protein, such as chicken or shrimp. No matter how you choose to make it, Japanese egg custard soup is sure to be a hit.
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