Equipment
* optional
Ingredients
Egg Base
- 2 eggs, room temperature
- 300 ml dashi stock, cooled to room temperature
- 10 ml usukuchi soy sauce
- 10 ml mirin
- 1 g salt
Fillings and Garnish
- 40 g chicken thigh, cut into bite-sized pieces
- 4 shrimp, peeled and deveined
- 20 g shiitake mushrooms, stems removed, thinly sliced
- 20 g kamaboko, cut into 4 thin slices
- 5 g mitsuba, roughly chopped
Nutrition (per serving)
Method
Prepare the steamer by filling the pot with 3 to 4 centimeters of water and bringing it to a boil. Wrap the steamer lid with a large kitchen towel to absorb condensation and prevent water from dripping onto the custards.
Divide the chicken, shrimp, shiitake mushrooms, and kamaboko evenly among four chawanmushi cups or heatproof ramekins.
In a mixing bowl, gently beat the eggs using chopsticks. Use a side-to-side cutting motion to break the yolks and mix them with the whites without incorporating air bubbles.
Add the cooled dashi stock, usukuchi soy sauce, mirin, and salt to the beaten eggs. Stir gently until completely combined.
Pass the egg and dashi mixture through a fine mesh strainer into a spouted measuring cup or bowl. This removes the chalazae and any unmixed egg whites, ensuring a perfectly smooth custard.
Gently pour the strained egg mixture over the fillings in the cups. If any foam or bubbles remain on the surface, quickly pop them with a toothpick or a brief sweep of a culinary torch. Cover each cup with its lid or tightly with aluminum foil.
Place the covered cups into the steamer. Cover with the towel-wrapped lid and steam on medium-high heat for 3 minutes. Then, reduce the heat to the lowest setting and steam for another 10 to 12 minutes at roughly 90°C/195°F.
Carefully remove the cups from the steamer using tongs. Garnish the top of each custard with fresh mitsuba or chopped scallions immediately before serving warm.
Chef's Notes
- The golden ratio for flawless chawanmushi is 1 part beaten egg to 3 parts dashi stock by volume. If you crack your eggs and they measure 100ml, you will need 300ml of dashi.
- Straining the mixture is entirely non-negotiable for restaurant-quality chawanmushi. It transforms the dish from a standard scrambled egg texture to a glass-like silken pudding.
- Condensation is the enemy of a smooth surface. Always ensure your ramekins are covered securely with foil if you lack proper chawanmushi lids, and wrap your main steamer lid with a towel.
- Ensure your dashi is cooled to room temperature before mixing. Pouring hot dashi into raw eggs will prematurely cook them and ruin the custard base.
Storage
Refrigerator: 2 days — Cover tightly with plastic wrap. Best consumed fresh as the texture degrades over time.
Reheating: Gently re-steam for 4 to 5 minutes until just warmed through.
