我家 - Food - Chawanmushi (茶碗蒸し)

从这个菜在汉字茶碗蒸的名称，蒸鸡蛋羹原本是中国菜，但后来被日本厨师完善。蒸蛋羹的中国版是简单的多，但没有日本版的好吃。 

原因很简单：日本版蒸鸡蛋羹有放入一些宝材料在底部，另外，还使用鱼汤或鸡汤和清酒大调味。  

Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants.

From the name of this dish in Kanji 茶碗蒸, chawanmushi is originally a Chinese dish, but has since been perfected by Japanese chefs. The Chinese version of steamed egg custard or 蒸水蛋 is a lot simpler, but not as tasty as chawanmushi, in my honest opinion. The reason is very simple: chawanmushi is loaded with treasures that are buried at the bottom of the steamed egg custard while the Chinese version is usually plain! Plus, the use of dashi or chicken stock and sake are great seasonings for an otherwise plain steamed egg taste.

The home provides on a periodic basis the steamed egg custard free-of-charge. However, clients may order it any time.