Authentic Chawanmushi Recipe
Kyoto, Japan
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Introduction & history
This Japanese custard is made with eggs, dashi, soy sauce, and mirin, plus numerous other ingredients like chicken, white fish, shrimp, shiitake mushrooms, kamaboko, gingko nuts, lily roots, carrots, Japanese parsley mitsuba, and many others. However, if udon noodles are added, the dish is not called chawanmushi but odamakimushi. The preparation begins with making the custard. The eggs are first whisked, then seasoned (typically) with dashi, mirin, and soy sauce. Then, to ensure the silkiest texture possible, the eggs are strained through a fine mesh sieve into another bowl. The other ingredients such as mushrooms, meat, fish, and vegetables are divided between cups, and the custard is then poured over. The cups are then covered with a lid or aluminum foil and either steamed or cooked in a water bath on low temperature anywhere from 15-30 minutes, depending on what ingredients were used. Chawanmushi is cooked when the edges have set, but the center is still ... Read more
Cooking tips
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method
When it comes to the method, there are two key things to remember. First, always steam the custard over low heat, or your chawanmushi will be stringy and bubbly, and not silken and soft. The second is to not overdo with dashi stock, as your chawanmushi will not set. Although recipes state the number of eggs needed, not all eggs are equal — some are larger, some smaller. So, when in doubt, always remember ... Read more -
equipment
Although in Japan you can buy special, lided, chawanmushi cups, other kinds of cups such as rice bowls, tea cups, mugs, or ramekins can be used instead. -
serving
Chawanmushi can be served hot or cold and is usually garnished with Japanese parsley mitsuba, uni (sea urchin), or ikura (salmon roe).
Recipe variations
Basic Chawanmushi
PREP 15min
COOK 30min
READY IN 45min
Adapted from Saveur.com, this recipe gives instructions on how to prepare a basic chawanmushi to which you can add any ingredients that you would like.
Ingredients
Basic Chawanmushi
1 (5-inch) piece kombu
2 tbsp bonito flakes
1 1⁄2 tsp mirin
1 1⁄2 tsp soy sauce
3 large eggs
Preparation
Basic Chawanmushi
First, set the oven to preheat to 325°F.
To make dashi, boil kombu with 1 ½ cups of water, then take off the stove, take out the kombu, and add bonito flakes. Wait for five minutes, then filter the dashi into a clean bowl.
In a separate bowl whisk eggs with mirin and soy sauce, then pour in the cooled dashi.
Fill four 6oz ramekins with the egg mixture. Place the ramekins in a 9x13-inch baking tray. Fill the baking tray with so much boiling water that it reaches halfway up the sides of the ramekins.
Bake for 30 minutes, until the edges are set, but the center is still somewhat loose.
Place the ramekins on a wire rack to cool, then serve.
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