Silky Japanese Steamed Egg Custard (Chawanmushi)
How to Make Silky Chawanmushi, a Japanese Steamed Egg Custard at Home
Experience the exquisite texture and rich umami of Chawanmushi, a delicate Japanese steamed egg custard infused with savory dashi broth. This dish is a delightful appetizer or a comforting light meal.
Ingredients- 3 large fresh eggs
- 2 small sheets of konbu (dried kelp)
- 1 handful of katsuobushi (dried bonito flakes, approx. 5-10g)
- 400ml water
Seasoning- 1/4 tsp salt
- A little tsuyu (soy-sauce based broth, optional)
- 1/4 tsp salt
- A little tsuyu (soy-sauce based broth, optional)
Cooking Instructions
Step 1
(Making the Dashi Broth) In a pot, combine 400ml of water and 2 konbu sheets. Bring to a boil over medium heat and simmer for 3 minutes to extract the deep flavors of the kombu. Be careful not to over-boil, as it can impart a bitter taste.
Step 2
After 3 minutes, turn off the heat and remove the konbu. Next, add a handful of katsuobushi to the pot, cover it, and let it steep undisturbed for 5 minutes, allowing the aroma to infuse into the broth. Do not turn the heat back on.
Step 3
Once 5 minutes have passed, strain the katsuobushi through a fine-mesh sieve to obtain a clear broth. Let the prepared broth cool down to lukewarm or completely cold. Chilling it in the refrigerator is recommended.
Step 4
In a bowl, crack 3 fresh eggs. Gently whisk them to break up the yolks and whites, creating an egg mixture. Avoid whisking too vigorously, as this can create excess foam, which may affect the smooth texture.
Step 5
Pour the lukewarm dashi broth into the egg mixture. Gently stir to combine without creating foam, ensuring everything is evenly mixed. Season with 1/4 tsp of salt. If desired, add a small amount of tsuyu for an extra layer of umami.
Step 6
Strain the combined egg mixture from Step 4 through a fine-mesh sieve once more. This crucial step ensures a silky-smooth and delicate texture for your Chawanmushi. Make sure to catch any remaining bits of egg white or chalazae.
Step 7
Carefully pour the finely strained egg mixture into heatproof ceramic cups or bowls. Avoid filling them to the very brim. If any bubbles appear on the surface, gently pop them with a chopstick.
Step 8
Fill a steamer with a generous amount of water and bring it to a boil. Once boiling, carefully place the filled cups into the steamer. Cover and steam over medium-low heat for approximately 20 minutes. To check for doneness, insert a skewer or toothpick; it should come out clean. Avoid opening the steamer lid frequently during cooking.
Step 9
Voila! Your incredibly smooth and delicious Chawanmushi is ready. Traditionally, Chawanmushi is often steamed with seafood or vegetables like shrimp, mushrooms, or ginkgo nuts. However, this recipe focuses on the classic preparation. If you’d like to add toppings, feel free to consult my blog for detailed inspiration on creating a more elaborate version!
