Silky Steamed Egg Custard (Chawanmushi)

 


Cooking Tool:

10-inch Bamboo Steamer

Prep & Cooking Time:

5 + 15 mins

Servings:

2 person

Difficulty:

 Easy

 

Ingredients

  • 3 pieces eggs
  • 1.3 cups warm water or dashi stock
  • 1 teaspoons soy sauce
  • 0.5 teaspoons sesame oil
  • 0.3 teaspoons salt
  • 1 chopped shiitake mushroom
  • 1 pieces spring onion, finely sliced for garnish
  • 2 Mitsuba leaves, optional
  • 4 pieces small cooked prawns, optional

 

Steps

    1. Beat the eggs gently: Crack 3 pieces eggs into a bowl and beat gently — combine yolks and whites without incorporating air. Overbeating creates bubbles which ruin the smooth texture.
    2. Mix the custard: Add 1.3 cups warm water or dashi stock gradually while stirring. The water must be warm, not hot. Add 1 teaspoons soy sauce, 0.5 teaspoons sesame oil, and 0.3 teaspoons salt. Stir to combine.
    3. Strain into bowls: Pour through a fine mesh sieve into a ceramic bowl or two individual bowls. This removes foam or unbeaten egg white and is the secret to a perfectly smooth surface.
    4. Cover and load: Cover each bowl loosely with cling film or a small plate — this prevents condensation dripping onto the surface. Place bowls inside your steamer tier.
    5. Steam low and slow: Steam over LOW heat — a gentle simmer, not a rolling boil. Steam for 12–13 minutes until just set. The custard should wobble slightly in the centre like a soft jelly — it will firm as it rests.
    6. Garnish and serve: Remove carefully. Top with 1 pieces spring onion or Mitsuba leavf, finely sliced for garnish and 4 pieces small cooked prawns, cooked shiitake mushroom optional topping if using. Drizzle a few extra drops of soy sauce and sesame oil over the surface. Serve immediately with steamed rice.
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    10 Inch Bamboo Steamer

    $38.99