Silky Japanese Steamed Egg Custard (Chawanmushi)
The Ultimate Recipe for Silky Smooth Japanese Steamed Egg Custard, Chawanmushi, That Melts in Your Mouth
Indulge in the incredibly smooth texture of Japanese steamed egg custard, Chawanmushi, a dish loved by both children and adults! This delicacy, often a favorite in Japanese restaurants, is surprisingly easy to make at home and boasts a texture far superior to typical steamed eggs, melting like a dream in your mouth. It’s an elegant appetizer perfect for entertaining guests, or a delightful, gentle dish for baby food without any toppings. Elevate your ordinary day with this special Chawanmushi recipe!
Main Ingredients
- 2 fresh eggs
- 180ml dashi (Japanese soup stock)
- 2 shrimp, peeled and deveined
- 1 small piece of carrot
- 1 piece of imitation crab stick (surimi)
- 3 slices of shiitake mushroom
- A little chopped scallion or chives for garnish
Egg Mixture Seasoning
- 2 tsp sake or mirin (to remove egg smell)
- 1 tsp light soy sauce
- 1/3 tsp sugar (for a hint of sweetness)
- 1/3 tsp salt
- 1/2 tsp shrimp paste brine (for extra umami)
- 2 tsp sake or mirin (to remove egg smell)
- 1 tsp light soy sauce
- 1/3 tsp sugar (for a hint of sweetness)
- 1/3 tsp salt
- 1/2 tsp shrimp paste brine (for extra umami)
Cooking Instructions
Step 1
In a bowl, gently whisk 2 fresh eggs until the yolks and whites are just combined. Be careful not to over-whisk, as this can create too many air bubbles.
Step 2
To the whisked eggs, add 2 tsp sake (or mirin), 1/3 tsp sugar, 1/3 tsp salt, 1/2 tsp shrimp paste brine, and 1 tsp light soy sauce. Stir well until everything is thoroughly incorporated. This seasoning base is key to the unique flavor.
Step 3
Gradually pour 180ml of dashi into the egg mixture, stirring gently to combine. Dashi provides a subtle, savory depth that makes Chawanmushi so delicious.
Step 4
For an exceptionally smooth and silky texture, strain the egg mixture through a fine-mesh sieve one or two times. This step removes any remaining bits of egg white or chalazae, ensuring a pudding-like consistency.
Step 5
Fill your heatproof serving bowls (like ceramic cups or ramekins) with the strained egg mixture, filling them only to about 90% capacity. Reserve the remaining 10% of the mixture for later.
Step 6
Cover the top of each bowl tightly with aluminum foil, creating a makeshift lid. Once the water in your steamer is boiling, place the covered bowls inside. Steam over high heat for 2 minutes, then reduce the heat to low and steam for another 10 minutes. This is the first steaming stage.
Step 7
Prepare your toppings. Finely chop 1 small piece of carrot, 1 piece of imitation crab stick, and 3 slices of shiitake mushroom. Peel and devein 2 shrimp. You can customize these toppings based on your preference.
Step 8
Ensure the 2 shrimp are completely peeled and deveined. (Pre-cooked cocktail shrimp also work well). Briefly blanch the carrot, shiitake mushrooms, and shrimp in boiling water using a sieve. The imitation crab stick does not need to be blanched.
Step 9
Carefully remove the partially steamed egg custard bowls from the steamer.
Step 10
Artfully arrange the prepared toppings (carrot, imitation crab stick, shiitake mushrooms, and shrimp) on top of the steamed egg custard. Aim for an attractive presentation.
Step 11
Gently pour the remaining 10% of the egg mixture over the toppings. This helps to bind the toppings and adds to the overall smooth texture.
Step 12
Cover the bowls with aluminum foil again. Place them back into the steamer once the water is boiling. Steam over low heat for approximately 5 more minutes, or until the remaining egg mixture is just set. Your perfect, silky Chawanmushi is ready to be enjoyed!
