Discover the art of making a perfectly smooth and delicate Japanese steamed egg custard, known as Chawanmushi, with a rich dashi broth.
Silky Steamed Custard Perfection
Discover the art of making a perfectly smooth and delicate Japanese steamed egg custard, known as Chawanmushi, with a rich dashi broth.
Ingredients
- 3 large eggs
- 300 ml dashi stock (or chicken/vegetable stock)
- 1/2 tsp soy sauce
- 1/4 tsp mirin (optional)
- 4 medium shrimp peeled and deveined
- 4 slices kamaboko (fish cake
- 4 small shiitake mushrooms thinly sliced
- A few leaves mitsuba (Japanese parsley) or chives
Instructions
- 1. Gently beat the eggs in a bowl until just combined. Avoid overbeating, which creates too many air bubbles.
- 2. In a separate bowl, combine the dashi stock, soy sauce, mirin (if using), and salt. Stir well.
- 3. Slowly pour the seasoned dashi stock into the beaten eggs, whisking gently to combine. Maintain the crucial 1:2 egg to liquid ratio.
- 4. Strain the egg mixture through a fine-mesh sieve into a clean bowl or measuring cup. This removes any unmixed egg white and ensures a smooth custard.
- 5. Skim off any foam or bubbles from the surface of the strained mixture. This step is vital to prevent pockmarks and achieve a glassy-smooth finish.
- 6. Divide the mixture evenly into four heatproof chawanmushi cups or ramekins. Add 1 shrimp, 1 slice of kamaboko, and a few shiitake slices to each cup.
- 7. Place the cups in a steamer basket. Cover the steamer with a lid, preferably wrapped in a cloth to prevent condensation from dripping onto the custard. Steam over a bare simmer (gentle heat) for 15-20 minutes, or until the custard is just set but still slightly wobbly in the center. Do not let the water boil vigorously.
- 8. Remove from the steamer, garnish with mitsuba or chives, and serve warm.
Notes
The 1:2 egg-to-liquid ratio (by volume) is crucial for a silky texture. Strain the mixture thoroughly and skim any bubbles before steaming to prevent surface imperfections. Always use gentle heat and keep the lid slightly ajar or covered with a cloth to prevent condensation from dripping onto the custard.
