How to Make Chawanmushi | Japanese Egg Custard | Egg Ratios | Roadtrip For Good

Recipe starts at 02:43.

Chawanmushi is a delicate Japanese savoury egg custard that literally means "steamed in a tea cup". The key to getting it right is a simple ratio of 1 part egg and 3 parts stock.

Forge Creek Free Range are egg producers in East Gippsland in Victoria, Australia. When the Black Summer bushfires hit it was devastating for an area that usually relies heavily on tourism. After that came COVID, but the area is now recovering.

For the full recipe visit: https://adamliaw.com/recipe/chawanmushi/
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Видео How to Make Chawanmushi | Japanese Egg Custard | Egg Ratios | Roadtrip For Good канала Adam Liaw