Chawanmushi, the delicate Japanese steamed egg custard, opened my eyes to the wonderful diversity of global cuisine. I thought I knew about egg custards well, but experiencing this traditional dish in Japan proved me wrong.
Contents
Chawanmushi recipe
Chawanmushi is a traditional Japanese steamed egg custard. The name “Chawanmushi” literally translates to “steamed in a tea bowl,” which reflects its cooking method and presentation. It’s a delicate blend of eggs, dashi (a Japanese stock made from fish and seaweed), and soy sauce.
Unlike custards in the West, Chawanmushi is a savory custard, including chicken, shrimp, mushrooms, ginkgo nuts, kamaboko (fish cake), and various vegetables. They even add udon noodles to the dish (Odamaki Udon).
The Japanese egg custard is typically served in a small teacup or bowl and is often enjoyed as an appetizer or side dish in a traditional Japanese meal. Here is how to make Chawanmushi – Japanese steamed egg custard:
Chawanmushi – Japanese steamed egg custard
Ingredients
- 2 cups dashi Japanese soup stock
- 4 large eggs
- 1 tbsp soy sauce
- 1 tbsp mirin sweet rice wine
- 1/2 tsp salt
- Shitake mushrooms sliced
- Ginkgo nuts peeled and cooked
- Kamaboko fish cake, thinly sliced
- Various vegetables e.g., thinly sliced carrots, snow peas, or baby corn
Instructions
- In a saucepan, heat the dashi over medium heat until it’s hot but not boiling. Remove from heat and let it cool slightly.
- In a bowl, beat the eggs gently. Try not to create too many bubbles.
- Add soy sauce, mirin, and salt to the beaten eggs. Mix well.
- Strain the egg mixture through a fine-mesh sieve to ensure a smooth texture.
- Distribute your desired ingredients (shiitake mushrooms, ginkgo nuts, kamaboko, and vegetables) evenly into individual Chawanmushi cups or small heatproof bowls.
- Gently pour the egg mixture over the ingredients in each cup, covering them evenly.
- Place the cups in a steamer and steam over medium heat for about 15-20 minutes or until the custard is set. You can check by inserting a toothpick; if it comes out clean, it’s done.
- Carefully remove the cups from the steamer, and your savory egg custard is ready to be served!
Notes
- With an instant pot: Cover the cup or bowl tightly with aluminum foil. Place a trivet in the Instant Pot, add 1 cup of water, and arrange the cups on the trivet. Close the lid, set it to the “Steam” function, and cook for about 10-15 minutes.
- With a microwave: Cover the bowls with microwave-safe plastic wrap and microwave in short intervals, checking the consistency until the Chawanmushi – Japanese custard is set.
Nutrition
How to pair
These Chawanmushi pairings can elevate your dining experience significantly.
1. Food Pairings
- Sashimi and sushi: The umami flavor of the dish enhances the fresh taste of sushi and sashimi, making it a perfect starter.
- Tempura: The light, crispy texture of tempura pairs well with the creamy steamed egg custard.
- Ramen: The dish can be served before ramen in a multi-course meal, with complementary dashi flavors.
- Grilled Fish or Chicken:
- Vegetable Dishes add a refreshing balance to the richness of the dish.
2. Drink Pairings
- Sake:
- Junmai
- Ginjo sake
- Dry Sparkling Wines
- Cava
- Champagne
- White Wines
- Sauvignon Blanc
- Alsatian Riesling
- Fino Sherry
- Japanese Beer
- Asahi
- Sapporo
Variations
While the classic version is satisfying, numerous variations highlight different ingredients and seasonal themes.
1. Matsutake Chawanmushi
- Add shrimp, and narutomaki (fish cakes)
- Replace shiitake with matsutake mushrooms
2. Vegetarian Options
- Replace fish cake with enoki mushrooms
- Use vegetable dashi
3. Seafood Version
- Incorporate various seafood like scallops or crab
- Enhance the umami flavor of the custard
4. Regional Variations
- Chinese Steamed Egg: Include minced pork or other meats and is generally fluffier due to different cooking techniques
- Korean Gyeranjjim: A heartier steamed egg dish that is fluffier than the Japanese steam egg custard
