Basic Chawanmushi (Steamed Egg Custard)
This is a basic recipe for silky, tender Chawanmushi that can be easily made using a frying pan. By adding the ingredients in two stages, they won't sink, resulting in a beautiful, fail-proof finish.
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🍳 Cooking Flow
Prepare the ingredients, and blanch the chicken and shrimp → Mix eggs, seasonings, and water, then strain through a sieve to make the egg mixture → Place chicken and egg mixture into containers and steam in a frying pan over low heat for about 6 minutes → Place the remaining ingredients on top and steam over low heat for 2–3 minutes → Turn off the heat, cover the pan, and let sit in the residual heat for 10 minutes
Cooking Steps
Brief Cooking Order
Prepare the ingredients, and blanch the chicken and shrimp → Mix eggs, seasonings, and water, then strain through a sieve to make the egg mixture → Place chicken and egg mixture into containers and steam in a frying pan over low heat for about 6 minutes → Place the remaining ingredients on top and steam over low heat for 2–3 minutes → Turn off the heat, cover the pan, and let sit in the residual heat for 10 minutes
Introduction
This is a basic recipe for silky, tender Chawanmushi that can be easily made using a frying pan. By adding the ingredients in two stages, they won't sink, resulting in a beautiful, fail-proof finish.
Step 1
Cut off the stems of the shiitake mushrooms and slice them into 1cm widths.
Step 2
Place the shrimp in a colander, pour boiling water over them to remove any fishy odor, and pat dry with a paper towel.
Step 3
Do the same for the chicken in the colander, then sprinkle with a pinch of salt to lightly season.
Step 4
Crack the eggs into a bowl, whisk well, and mix in the soy sauce, mirin, a pinch of salt, and dashi powder.
Step 5
Add the water, mix well, and strain through a fine-mesh sieve for a smooth egg liquid.
Ingredients List
Important Notes
Straining the egg mixture through a sieve prevents air bubbles and results in a smooth texture. ✨
Lining the bottom of the frying pan with a paper towel softens the heat, preventing the custard from overcooking or getting holes. 💡
By not adding all ingredients at once and placing them on top when the egg mixture has partially set, the ingredients won't sink and will look vibrant. 😋
Always keep the heat low when steaming, and finish by cooking slowly with residual heat—this is the secret to a tender texture. 🍳
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