Classic Chawanmushi
Master the low-heat steaming technique to create a flawless, silky-smooth savory Japanese egg custard (Chawanmushi).
Notes
Chawanmushi is an elegant, silky-smooth Japanese savory egg custard steamed beautifully in traditional tea cups. Delicate dashi-infused egg blankets treasures like chicken, shrimp, and shiitake mushrooms hidden at the bottom.
Ingredients (2 Servings)
- 2 large Eggs
- 1 cup Quality Dashi stock (room temperature)
- 1 tsp Soy sauce & 1 tsp Mirin & A tiny pinch of salt
- Hidden Treasures: 4 tiny pieces Chicken breast, 2 small Shrimp (peeled), 2 Shiitake mushroom slices, Mitsuba leaves
Instructions
- Mix silky egg base: In a bowl, gently whisk eggs, dashi stock, soy sauce, mirin, and salt. Use a quiet cutting motion with chopsticks; do not whip or create any air bubbles. Strain through a fine-mesh sieve twice for absolute smooth texture.
- Fill the cups: Drop the tiny pieces of chicken, shrimp, and shiitake mushrooms into the bottom of two ceramic chawanmushi cups or ramekins. Gently pour the strained egg liquid over them.
- Cover tightly: Cover each cup firmly with aluminum foil or its ceramic lid (prevents water droplets from falling onto the custard while steaming).
- Steam gently (Crucial step): Set up a steamer with boiling water. Place cups inside, instantly close the steamer lid, and drop the heat to low. Steam on low for 12-15 minutes. High heat will cause bubbles and make the egg rubbery.
- Check & Serve: Uncover carefully; the top should be set like jelly and crystal-clear juices should run when pressed. Garnish with a mitsuba leaf and serve warm with a spoon.
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