Chilled Chawanmushi (Steamed Egg Custard)
ID: 0a0c6df9...
This is a refreshing summer Chawanmushi that can be easily made in a pot without a steamer. The smooth, silky custard is topped with a savory Japanese-style dashi gelée, creating a luxurious dish with a wonderful texture.
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🍳 Cooking Flow
Combine the gelée ingredients in a pot, bring to a boil, let cool slightly, stir in the gelatin, and refrigerate to set. → Cut the ingredients and place them in containers, pour in the strained egg mixture (egg, shiro-dashi, and water), and cover with aluminum foil. → Place the containers in a pot lined with a paper towel over boiling water, steam on low heat for 8 minutes, then turn off the heat and let sit in the residual heat for 10 minutes. → Chill the Chawanmushi in the refrigerator and finish by topping with the gelée, broken up with a fork.
Cooking Steps
Brief Cooking Order
Combine the gelée ingredients in a pot, bring to a boil, let cool slightly, stir in the gelatin, and refrigerate to set. → Cut the ingredients and place them in containers, pour in the strained egg mixture (egg, shiro-dashi, and water), and cover with aluminum foil. → Place the containers in a pot lined with a paper towel over boiling water, steam on low heat for 8 minutes, then turn off the heat and let sit in the residual heat for 10 minutes. → Chill the Chawanmushi in the refrigerator and finish by topping with the gelée, broken up with a fork.
Introduction
This is a refreshing summer Chawanmushi that can be easily made in a pot without a steamer. The smooth, silky custard is topped with a savory Japanese-style dashi gelée, creating a luxurious dish with a wonderful texture.
Step 1
【Japanese-style Gelée】In a pot, combine water (250ml), soy sauce (1 tbsp), mirin (1 tbsp), sugar (1 tsp), salt (1 pinch), and dashi powder (1/2 tsp).
Step 2
Place the pot on the stove and bring to a boil, stirring occasionally.
Step 3
Once boiling, let it simmer for about 1 minute, then turn off the heat.
Step 4
Leave it off the heat for about 10 minutes to cool slightly.
Step 5
Once cooled, sprinkle in the powdered gelatin (5g) and mix well until completely dissolved.
Ingredients List
Important Notes
💡 Gelatin doesn't set well if added to liquid at high temperatures (right after boiling), so be sure to turn off the heat and let it sit for about 10 minutes before adding.
⚠️ When steaming in a pot, placing a paper towel on the bottom prevents excessive direct heat that can cause air bubbles (pitting) and keeps the containers from rattling.
🍳 The water level should be about halfway up the sides of the Chawanmushi containers.
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