Chawanmushi: Silky Smooth Japanese Steamed Egg Custard
Chawanmushi: Silky Smooth Japanese Steamed Egg Custard
Master the Art of Chawanmushi: A Delicate Japanese Steamed Egg Custard Recipe
Experience a culinary delight with Chawanmushi, a Japanese steamed egg custard that’s far smoother and richer than typical egg dishes. It boasts a luxurious, pudding-like texture that melts in your mouth.
Ingredients- 4 large fresh eggs
- 1 shiitake mushroom
- Dashi stock (or anchovy stock)
- 1 tsp salt
- 1 tsp sugar
- 1 Tbsp mirin (sweet rice wine)
Cooking Instructions
Step 1
Begin by gently cracking four large fresh eggs into a bowl. Whisk them lightly until just combined, then strain the mixture through a fine-mesh sieve to remove any chalazae (the stringy bits) and ensure an ultra-smooth consistency. This straining step is key to achieving that signature silky, pudding-like texture.
Step 2
To the strained egg mixture, add 1 teaspoon of sugar, 1 teaspoon of salt, and 1 tablespoon of mirin. Whisk gently again until all the seasonings are fully incorporated and evenly distributed throughout the egg mixture.
Step 3
The secret to Chawanmushi’s delicate flavor and smooth texture lies in the liquid ratio. Combine the egg mixture with an equal volume (1:1 ratio) of dashi stock (or anchovy stock). For instance, if you have approximately 200ml of egg mixture, use 200ml of dashi. Ensure the stock is not too hot, as it can cook the eggs prematurely. Stir gently to integrate the stock.
Step 4
Prepare your steaming vessel. If you have a lidded, heatproof bowl (like a ‘chawan’), use it. Otherwise, cover the top of your heatproof dish tightly with plastic wrap or a disposable bag to prevent water from dripping in. Place a steamer rack or a trivet in a pot with enough water to create steam, and bring the water to a boil.
Step 5
Once the water is boiling, reduce the heat to medium-low. Carefully place your covered dish onto the steamer rack. Let it steam for about 10 minutes, or until the surface of the custard begins to set slightly. Then, gently lift the lid or plastic wrap and carefully place your prepared shiitake mushroom slice(s) on top of the partially cooked custard.
Step 6
Replace the lid or plastic wrap and continue to steam for another 5 minutes. After the steaming time is complete, turn off the heat and let the Chawanmushi rest and steam in the residual heat for about 2-3 minutes. This final resting period allows the custard to finish setting perfectly, resulting in a wonderfully smooth, pudding-like Japanese steamed egg dish. Serve warm and enjoy!
