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Chawanmushi (Japanese egg custard)

Chawanmushi is a savory Japanese egg custard dish that’s served as part of a traditional kaiseki meal or as an appetizer. This is a simplified version you can make at home with just 9 ingredients and in less than 25 minutes from start to finish!
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Ingredients

  • 1 1/2 cup dashi broth, at room temperature
  • 4 large eggs
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushrooms (chopped)
  • 2 stalks scallions (finely chopped)

For the sauce

  • 1/4 cup dashi broth, at room temperature
  • 1 1/2 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar

Instructions

  1. Add the recommended amount of water to your food steamer (follow the booklet instructions) and set it to high.
  2. Meanwhile, add oil and mushrooms to a pan over high heat, and cook for a few minutes, until the mushrooms are slightly caramelized. Turn the heat off, transfer the mushrooms to a plate and set aside. Let them cool to room temperature.
  3. Whisk the eggs and add dashi broth. In four separate cups, equally divide the mushrooms and pour in the egg mixture. Add a few scallions in each cup and briefly stir. Put the cups in the steamer, cover and steam for 12-14 minutes.
  4. Meanwhile mix all the ingredients of the sauce together and set aside.
  5. Insert a toothpick or skewer in the center the custard – the chawanmushi is ready when the skewer comes out clean. If not, cover and steam for an additional 1-2 minutes, or until cooked.
  6. Take the cups out of the steamer, pour a little sauce on top and garnish with scallions.

Notes

Cover the chawanmushi cups with plastic wrap and keep refrigerated. They will keep for 4-5 days.

Keywords: recipe, traditional Japanese food, egg custard, side

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