Chawanmushi
Chawanmushi is a Japanese dish that leaves a lasting impression long after the last bite. The savory custard is so gently set it’s practically quivering when pulled from the steamer. As you spoon into it, the broth slowly seeps from the custard. It has a soft and silky texture — delicate but complex.
The name translates to “teacup steam” or teacup steamed egg custard. It’s typically seasoned with dashi, soy sauce, mirin, and often shiitake mushrooms and shrimp. The trick is to use as much liquid as possible in proportion to the eggs. We like a 3:1 ratio of stock to egg.
At Grand Cafe, we would serve ham chawanmushi after making a stock from the ham bone from the leg on the ham stand, and served it with tempura prawns or tempura king crab for A Slice of Paris during the summer and fall of 2020. The crispy texture of the tempura with the silky custard is so memorable and so magical. To recreate at home: instead of using chicken stock, make a bacon stock:)
Chawanmushi
serves 2
shopping list —
700 ml clear chicken stock
233 grams eggs (about 4 large eggs)
15 ml shoyu
5 ml mirin
equipment —
strainer
saucepan
tea cups or chawanmushi cups
steamer basket or insert
steps —
Bring the stock to a boil then reduce to low to simmer. Stir in the shoyu and mirin and adjust as needed. Cool to room temperature.
Beat the eggs evenly and mix into the cool stock. Pass it through a fine strainer.
Pour into chawanmushi cups, tea cups, or small bowls and cover with a lid. If the vessel doesn’t have a lid, wrap each cup individually with plastic wrap. Place in a steamer and steam for 13 minutes or until the egg mixture is set. Serve.
