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Chawanmushi

Local name: 茶碗蒸し

Savoury egg custard steamed in a cup, scented with kombu and shiitake dashi, holding mushrooms and edamame.

#eggs#steamed#dashi#mushrooms#starter
Chawanmushi

Photo: Brücke-Osteuropa · CC0

Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Difficulty
Medium

Method

  1. Soak the kombu and dried shiitake in the cold water for 3 hours or overnight in the fridge. Strain this dashi and measure out 450 ml.
  2. Beat the eggs without working air into them. Add the warm dashi, soy sauce, mirin and salt, then pass the mixture through a fine sieve.
  3. Divide the fresh shiitake and edamame between four heatproof cups. Pour the custard over and lift off any surface bubbles with a spoon.
  4. Cover each cup with cling film or foil. Set them in a steamer that is already hot.
  5. Steam for 3 minutes on high, then 12 to 15 minutes on very low heat with the lid ajar. The custard should wobble in the centre without sinking.
  6. Lay the mitsuba on top and serve hot, eaten with a spoon.

Fierce steam boils the egg and pits it with holes. Prop the lid open to hold the temperature under 90C. Kombu and shiitake dashi stands in for bonito dashi here, which makes the dish vegetarian.

Nutrition · per serving

Calories
92 kcal
Protein
7.8 g
Fat
4.8 g
Carbohydrate
4.6 g
Fibre
1.4 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why strain the custard mixture before pouring it?

The sieve catches the chalazae, the white cords that anchor the yolk, along with any lumps of poorly beaten white. Those are exactly what leave firm specks in a custard that should be perfectly smooth. Skimming the bubbles afterwards finishes the job.

What egg-to-dashi ratio should I keep to?

Here it is three eggs to 450 ml of liquid, roughly three parts dashi to one part egg. More dashi and the custard will not set; less and it turns firm like an omelette instead of quivering under the spoon.

Is there a faster way to make the dashi?

The cold soak gives a clear, gentle dashi. If you are in a hurry, heat the kombu and dried shiitake in the water until it just begins to tremble, then lift the kombu out before it boils, or it releases bitterness and a slippery texture.

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