Chawanmushi (Savory Steamed Egg Custard) / 茶碗蒸し
This silky savory steamed egg custard is a Japanese classic and pairs well with almost any traditional Japanese meal.
Servings: 2
Ingredients
- 2 large eggs
- 1.5 cups dashi
- 1 tsp usukuchi soy sauce this gives it a lighter color, you can also use regular soy sauce
- 1 tsp mirin
- 4 slices carrot
- 2-4 shrimp
- 6 pieces edamame removed from the shell
- 1 green onion cut into 1 inch sections
- 2 slices kamaboko
- 2 mitsuba
- ikura optional, for garnish
Instructions
- Prep your ingredients.
- In a medium bowl, whisk your eggs (don't whisk too much air in). Add in the dashi, soy sauce, and mirin and mix well. Let the mixture rest until the bubbles disappear or skim off any bubbles or foam on top.
- Slowly, strain the egg mixture through a mesh sieve Into another bowl.
- In your cups, split your ingredients: shrimp, carrot, edamame, green onion, and kamaboko. Save several of the items to the side to add on top (like a piece of shrimp, a piece of carrot, or the mitsuba).
- Divide and pour the egg mixture evenly between the cups. Add the last couple pieces of items so they sit on top of the egg mixture.
- In a deep pot (one that is deep enough to hold the cups with a lid on), fill with enough water to be about halfway up the sides of the cups (about 1/2 to 1 inch). Bring the water to a boil (do not put the cups in yet).
- Once boiling, reduce the heat to the absolute lowest setting and put your cups into the pot. Cover your cups either with lids if they come with them or wrap the lid with a thin towel so water condensation doesn't drip into your chawanmushi.
- Steam for about 15-20 minutes, until a bamboo skewer or pick inserted comes out clean.
- Turn off heat and carefully take out the cups. Garnish with any extra toppings (extra mitsuba, ikura, uni, etc.) and serve immediately.
Notes
Recipe Created by: Sylvia Wakana (http://sylviawakana.com)