Silky Smooth Japanese Steamed Egg Custard (Chawanmushi)
Super Simple, Pudding-Like Japanese Steamed Egg Custard
Hello everyone, this is Sejong’s Home. The air is getting cooler in the mornings and evenings, making it the perfect time to bring out longer sleeves for your outings. After the hot summer days spent avoiding the heat of the stove, we’re now turning back to warm, comforting meals. Today, I’ve made a delicious and simple steamed egg custard, inspired by the smooth, pudding-like texture found in Japanese restaurants. It’s packed with protein and incredibly affordable!
Ingredients
- 6 Eggs
- 1 Tbsp Salted Shrimp (Saeujeot)
- 2 Tbsp Milk
- 1 Tbsp Sake (or Mirin)
- 1 tsp Sugar
Cooking Instructions
Step 1
Crack 6 fresh eggs into a bowl. Add an equal amount of water (roughly the same volume as the eggs). Whisk gently with a fork or whisk until the eggs are fully beaten and combined with the water. Be careful not to over-whisk to avoid creating too much foam.
Step 2
Strain the mixture through a fine-mesh sieve. This step is crucial for achieving a silky-smooth, pudding-like texture, free from any stringy bits of egg white. You can repeat this straining process 2-3 times for an extra-smooth consistency.
Step 3
Add the seasonings. To the strained egg mixture, add 1 tablespoon of salted shrimp (saeujeot) for a subtle umami flavor and to help remove any eggy odor, 2 tablespoons of milk for richness, 1 teaspoon of sugar for a hint of sweetness, and 1 tablespoon of sake (or mirin) to further eliminate any unwanted smells. Mix everything gently until well combined. You can taste and adjust the saltiness from the saeujeot based on your preference.
Step 4
Steam the custard. Place a suitable amount of water in a pot and put a heatproof dish or a small earthenware pot (ttukbaegi) containing the seasoned egg mixture inside. Cover the pot with a lid. Bring the heat to high and steam for 5 minutes. Then, reduce the heat to medium and steam for another 5 minutes. Finally, lower the heat to very low and let it steam for an additional 5 minutes to allow it to set perfectly. This gentle steaming process ensures the custard is cooked through and remains moist and tender. Avoid lifting the lid too often during steaming.
