savory custard made with a mixture of eggs, dashi  (a type of Japanese broth), soy sauce, and mirin.

美味的奶油凍，由雞蛋、高湯（一種日本肉湯）、醬油和味醂混合而成。

Though the ingredients can vary,  mushrooms are often a key component,  

儘管成分可能有所不同，但蘑菇通常是關鍵成分，

along with other items like  shrimp, chicken, and vegetables.  

還有蝦、雞肉和蔬菜等其他物品。

This dish is typically steamed until set,  resulting in a delicate, smooth custard.

這道菜通常會蒸至凝固，從而形成細膩、光滑的蛋奶凍。

Mushrooms play a significant role in Chawanmushi  for a few reasons. First, their earthy flavor  

蘑菇在雞蛋蒸中發揮著重要作用，原因有幾個。首先，它們的泥土風味

adds a contrasting note to the silky-smooth,  umami-rich custard, creating a balanced palate.

與絲滑、鮮味濃郁的蛋奶凍形成鮮明對比，創造出平衡的口感。

Second, mushrooms offer a different texture,  

其次，蘑菇提供了不同的質地，

adding a bite that counters  the custard's softness.  

增加了口感，抵消了蛋奶凍的柔軟度。

Additionally, their capacity to absorb flavors  makes them little pockets of savory delight  

此外，它們吸收味道的能力使它們 成為菜餚中 ​​的小塊美味

within the dish. Mushrooms not only enhance the  overall taste and mouthfeel but also contribute  

。 蘑菇不僅增強了整體味道和口感，而且還增加了

to the layered complexities that make Chawanmushi  a beloved, versatile dish in Japanese cuisine.

層次感的複雜性，使茶碗蒸成為日本料理中深受人們喜愛的多功能菜餚。