Japanese Steamed Egg - Chawanmushi (茶碗蒸し)

By No Recipes · 45 min

Ingredients

Instructions

1. Beat the eggs in a bowl until the color is uniform.
2. Add the dashi and salt and mix evenly.
3. Let the mixture rest until the bubbles disappear, or skim off any foam on top. Strain it through a fine-mesh sieve to remove any chunks of albumin or chalaza.
4. Divide the edamame, shrimp, scallops and shiitake (or other mix-ins) among heat-safe ceramic cups or ramekins.
5. Pour the egg mixture evenly over the mix-ins in the cups, then cover each with a lid or aluminum foil.
6. Pour about 1/2 inch of water into a pot deep enough to hold the cups and bring it to a boil.
7. Lay a dishtowel on the bottom of the pot and set the cups on top of it.
8. Cover the pot, lower the heat to keep a simmer, and steam until the custard reaches at least 160°F (71°C).
9. Carefully remove the cups from the pot and garnish as you like.

Summarized from No Recipes's video. Watch it for the details.

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