Japanese steamed egg custard, Chawanmushi. Fluffy and silky!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

cooked shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is often less expensive.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is a more accessible option.

Prepare dashi from scratch using kombu and bonito flakes.

Transfer 280 g of dashi to a pot.

Add 20 g of shiro soy sauce, a pinch of salt, 20 g of sake, and sugar to the pot.

Heat the mixture to remove the alcohol from the sake until it boils, then turn off the heat and let it cool.

Crack 2 eggs into a bowl and beat them, ensuring to combine the yolk and white well with a cutting motion using a whisk.

Strain the egg mixture to achieve a smooth texture.

Pour the egg mixture into cups, using about 100 g per cup.

If adding other ingredients like chicken or shrimp, boil them before steaming; mushrooms and green leaves can be added directly.

Prepare a well-heated steamer and add the cups quickly to avoid losing heat.

Cover the steamer with a lid and heat for 40 seconds over high heat.

After 40 seconds, reduce the heat to the lowest setting and continue steaming gradually for 4 minutes.

Check if the chawanmushi is cooked by inserting a bamboo skewer; if it comes out clean, it's done.

For serving, prepare a sauce by adding salt and a little soy sauce to dashi and thickening it with potato starch, pouring it gently over the chawanmushi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens