Chawanmushi – Japanese Egg Custard

Chawanmushi is the savory egg custard that the Japanese usually have as their appetizers. What I like about this is that it is simple to make yet the texture is pretty awesome.

This chawanmushi recipe is quite simple. I will try to make a better one next time but I think making it this way is already enough to get the texture one is looking for when eating chawanmushi.

So how simple is it? Here is a picture of the ingredients–dashi and egg.

Pretty simple huh? More often than not, shrimp, shitake mushrooms, chicken, and some greens are added to give more depth and character to the dish but I like it simple. With this simplicity, the dashi brings out and enhances the flavor of the egg tenfold. Can you imagine that? Ok, that’s a bit of an exaggeration but you get the point.

Anyhow, first crack the egg.

Mix it with chopsticks.

Then add some dashi stock to the whisked egg. You may also add some mirin and some Japanese soy. I also seasoned it with salt.

Here is the neat trick–strain the egg mixture right into your container. You want to do that so that you remove any excess air bubbles that you might have inside the egg mixture.

Lastly, steam it.

Be generous with the dashi stock so that you can get the right texture. The texture is supposed to be silky and light. The dish really reflects what a Japanese dish is supposed to be.


8 responses to this post.

  1. Posted by Sheena on April 7, 2010 at 1:49 pm

    yum… i want! 😀


  2. Do you have any guidelines as to how you can steam it without overcooking?


  3. Posted by jetits/jetor on April 27, 2010 at 7:04 am

    pwede ba to gawing matamis, like the egg custard desert?


  4. Posted by jetits/jetor on April 27, 2010 at 2:13 pm

    beavers. so, pano yung egg custard? kala ko ganito lang din kadali.


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