Silken Japanese Steamed Egg Custard (Chawanmushi) – No Oven Required
Effortlessly Silky Japanese Steamed Egg Custard Made Without an Oven
Melts in your mouth! This recipe shows you how to make a wonderfully moist and delicious Japanese steamed egg custard (Chawanmushi) easily at home, without needing an oven. The combination of chewy Ginkgo nuts, sweet shrimp, and fragrant mitsuba creates a sophisticated flavor. It’s a perfect dish for special occasions or a refined meal.
Main Ingredients- 5 fresh eggs
- 2 roasted ginkgo nuts
- 2 peeled and deveined sweet shrimp
- A few fresh mitsuba leaves (Japanese parsley)
Seasoning & Flavoring- A pinch of salt
- 1 Tbsp sake (Japanese rice wine)
- 1/2 Tbsp mirin (sweet rice wine)
- 1/2 Tbsp sesame oil
- A pinch of salt
- 1 Tbsp sake (Japanese rice wine)
- 1/2 Tbsp mirin (sweet rice wine)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Today, we’re making a very simple yet elegant Japanese steamed egg custard. You can achieve a wonderful flavor without needing any fancy ingredients.
Step 2
First, gather your ingredients for the Chawanmushi. You’ll need 5 fresh eggs, 2 roasted ginkgo nuts, 2 peeled and deveined sweet shrimp, and a few fresh mitsuba leaves for fragrance.
Step 3
I’ve bought a bunch of mitsuba today to add a fresh, aromatic touch to our steamed egg custard. It truly elevates the flavor.
Step 4
Gently crack the eggs into a clean mixing bowl.
Step 5
Whisk the eggs gently, trying not to create too much foam. Use chopsticks or a fork to evenly combine the yolks and whites.
Step 6
Now, let’s add the seasonings. Mix in 1 tablespoon of sake, 1/2 tablespoon of mirin, and 1/2 tablespoon of sesame oil. Stir until everything is well combined. Don’t worry, the alcohol from the sake will evaporate during cooking.
Step 7
To achieve an extra silky smooth texture, strain the egg mixture through a fine-mesh sieve. Using a very fine sieve will result in a smoother, more refined custard.
Step 8
Pour the strained egg mixture into your serving bowls, filling them about 70% full. This amount will typically fill two bowls. Avoid overfilling, as the custard will expand slightly when steamed.
Step 9
We’ll be using the double-boiling (steaming) method today, which offers great control over the cooking temperature. Fill a deep pot or saucepan with about 20% water.
Step 10
Once the water is simmering, carefully place the bowls of egg mixture into the pot. Ensure the bowls are not submerged directly in the water; you might need a small rack or trivet.
Step 11
This Chawanmushi is so delicious, you might find one isn’t enough! I highly recommend making one for each person so everyone can enjoy their own.
Step 12
Cover the pot with a lid and steam over medium-low heat for about 20 minutes. Adjust the heat and time as needed depending on your stove.
Step 13
After 20 minutes, lift the lid and check if the custard is set. Insert a skewer or toothpick; if it comes out clean, it’s ready.
Step 14
When the custard is almost fully cooked, artfully arrange the prepared roasted ginkgo nuts and sweet shrimp on top as garnishes. Add the mitsuba leaves at this stage as well.
Step 15
Cover the pot again and steam for another 10 minutes. This final step allows the toppings to cook and infuse their flavors into the custard.
Step 16
Lift the lid after the final 10 minutes, and you’ll see your beautifully puffed-up steamed egg custard! It looks so inviting.
Step 17
Allow the Chawanmushi to cool slightly and settle as the steam dissipates. This helps it firm up for a perfect, smooth texture.
Step 18
And there you have it – incredibly smooth and flavorful Japanese steamed egg custard, made without an oven! For an even finer texture, try straining the egg mixture through a very fine sieve next time. Enjoy your delicious creation!
