Recipe courtesy of Mei Lin
Recipe courtesy of Mei Lin
Watch how to make this recipe.
Chawanmushi
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- Level: Easy
- Total: 1 hr 20 min (includes standing time)
- Active: 30 min
- Yield: 4 servings
Chawanmushi is a savory egg custard that contains really only two things: broth and eggs. The more eggs you use, the more set your custard will be. I like to use the fewest eggs possible, so it's super light and jiggly. Once you master this recipe, you will be eager to make all different variations.
- Level: Easy
- Total: 1 hr 20 min (includes standing time)
- Active: 30 min
- Yield: 4 servings
Ingredients
Dashi:
Directions
Special equipment:
four 6-ounce chawanmushi cups; a 2-tier steamer pot with lid- Whisk together the eggs in a medium bowl, then strain through a fine-mesh sieve into a large measuring cup with a spout or a bowl. Mix in the Dashi and shiro dashi, if using.
- Add the egg mixture to four 6-ounce chawanmushi cups, filling them each about three-quarters full. If using any of the optional add-ins, add them to the bottom of the cups.
- Set up a 2-tier steamer pot with lid, add a couple inches of water to the bottom pot and bring it to a boil. Add the chawanmushi cups to the steamer insert, cover the cups and then cover the steamer with the lid. Steam until the custard is jiggly but set, 7 to 10 minutes.
Dashi:
Yield:
about 2 quarts
- Combine the kombu and 8 1/2 cups water in a medium saucepan. Heat over medium heat until the water comes to a near boil but doesn’t actually boil, about 30 minutes. Remove from the heat and add the bonito flakes. Let stand for 30 minutes.
- Strain the mixture through a fine-mesh strainer and discard the solids. The dashi can be stored in the refrigerator for up to 5 days.
