Easy Chawanmushi Recipe (Japanese Steamed Egg)
Chawanmushi is a silky Japanese steamed egg custard, and the secret to a good one is a well-flavoured dashi. With a dashi packet, the stock takes just 10 minutes and the custard steams in about 10 more. This recipe makes 3 cups.
Ingredients
Dashi: 1 Umami - Katsuobushi dashi pack
- 1 Umami - Katsuobushi dashi pack
- 300ml water
- 3 eggs
- 1 tbsp mirin
- 2 tbsp Japanese shoyu (soy sauce)
- Toppings: shiitake mushroom, kamaboko (fish cake) and prawns
Method
-
Make the dashi. Boil the dashi pack in 300ml of water for 10 minutes. Remove the pack and let the stock cool.
-
Season the eggs. Beat the eggs with the mirin and shoyu.
-
Add the stock. Pour in the cooled dashi a little at a time, beating as you go.
-
Strain. Pour the egg mixture through a sieve into a jug for a smooth custard, then pour it into cups.
-
Steam. Steam the cups for about 5 minutes. When the custard is nearly set, add the toppings and steam for another 5 minutes.
-
Rest and serve. Turn off the heat and leave the cups in the pot for 5 minutes before serving.
Tip
Steam over a gentle heat and leave the lid slightly open. Too much heat makes the custard bubbly instead of silky.
Get the dashi packs
Souper Dashi packs are filled with whole dried Korean ingredients, with no added salt or MSG. Boil one for 10 minutes and you have fresh broth for soups, stews, porridge and noodles. We ship anywhere in Singapore for a flat $3.
New to dashi? Read what is dashi, see our dashi packets guide, or browse more dashi recipes.
