Steamed Clam Egg Custard (Chawanmushi)
Super Simple Japanese Style) Steamed Egg Custard with Clams (Chawanmushi) Recipe
Inspired by a Japanese cookbook, ‘Chawanmushi’ is an elegant steamed egg custard dish that combines the delicate texture of eggs with the savory depth of fresh clams. It’s visually appealing, unique, and incredibly easy to make, making it perfect for a light meal or an impressive dish for entertaining guests. This recipe will guide you to create a delightful Japanese-style steamed egg custard right in your own kitchen.
Main Ingredients- 200g fresh clams
- 2 fresh eggs
- 250ml water
- A little chopped green onion (for garnish)
Seasoning (for egg mixture)- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp salt
Cooking Instructions
Step 1
First, thoroughly rinse the fresh clams under running water to remove any grit. Then, place them in a bowl of lightly salted water (about 1 tsp salt per 500ml water) and let them purge their sand for 30 minutes to an hour. Once the clam shells open slightly, rinse them clean. This ‘purging’ or ‘desanding’ process is crucial for clear, grit-free clams.
Step 2
Pour 250ml of water into a pot and bring it to a gentle boil over medium heat. Once the water is simmering, add the purged clams. Briefly blanch them just until their shells open. This step extracts a delicious, savory broth from the clams, which will enhance the flavor of the egg custard. Remove the blanched clams, and set aside the extracted broth.
Step 3
In a mixing bowl, crack the 2 fresh eggs. Add 1 tsp of soy sauce and 1 tsp of salt. Gently whisk the mixture until well combined, but avoid creating too much foam. This ensures a smooth, silky custard. Lightly grease the inside of your steaming vessels (ceramic bowls or heatproof glass containers) with a little sesame oil or cooking oil. This will help the custard release easily and maintain a beautiful shape.
Step 4
Arrange the blanched clams attractively at the bottom of the greased steaming vessels. Carefully pour the whisked egg mixture over the clams. To ensure a smooth texture, it’s recommended to strain the egg mixture through a fine-mesh sieve as you pour it into the vessels.
Step 5
Fill a steamer with water and bring it to a boil. Place the filled steaming vessels inside the steamer. Cover and steam over medium-low heat for about 15 to 20 minutes. To check for doneness, insert a toothpick or skewer into the center; it should come out clean. Be careful not to overcook, as this will result in a rubbery texture; aim for a tender, delicate custard.
Step 6
Once perfectly steamed, garnish the top of the egg custard with the finely chopped green onions. Your delicious and elegant Japanese Steamed Clam Egg Custard (Chawanmushi) is now ready to be enjoyed! Serve immediately while warm for the best tender texture and rich flavor.
