Plain Chawanmushi

By RecipeTin Japan · 45 min

Ingredients

Instructions

1. Beat the eggs thoroughly until no streaks of white or yolk remain.
2. Add the beaten egg to the dashi with the other chawanmushi ingredients (200 ml dashi, ½ tsp mirin, 1½ tsp light soy sauce, ¼ tsp salt, plus the 300 ml dashi and 1 tsp light soy sauce listed) and mix until the salt dissolves completely.
3. Pour equal amounts of the mixture through a sieve into 4 small cups or bowls of about 200 ml capacity.
4. Remove the bubbles from the surface with the tip of a chopstick or the edge of folded kitchen paper.
5. Cover each cup with aluminium foil or its lid.
6. Steam: place the cups in a bamboo steamer over a large wok with about 500 ml water at a boil, with the steamer sitting 5–7 cm above the water. Cover and steam for 15–18 minutes over medium heat.
7. Test by inserting a bamboo skewer into the centre: if it comes out dry, the chawanmushi is ready; if wet and sticky, steam for about 1 more minute.
8. Remove the foil and take the steamer off the wok.
9. While steaming, make the gin-an: put all the sauce ingredients except the cornflour in a pan and bring to the boil.
10. Reduce to low heat and whisk in the cornflour a little at a time, mixing quickly.
11. Raise to medium heat. When thickened and the edges begin to bubble, remove from the heat.
12. Pour an equal amount of gin-an over each chawanmushi and top with ikura in the centre if using.

Summarized from RecipeTin Japan's video. Watch it for the details.

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