Chawanmushi is one of my favorite Japanese food. It looks complicated or even impossible to make, but today we will teach you how to make one as easy as 1-2-3. You can make your own version by switching liquid and adding meat to it. It’s a variation of how my mom would make Chinese steamed egg with ground pork and mushroom at home.
We are sharing three cooking methods for this. Sous vide (sü-ˈvēd), water bath on stove, and steaming. We personally prefer the sous vide version because it has a silkier texture similar to a silken tofu. Steaming it on a stove at low heat will produce a very close texture.
The main difference in sous vide and the water bath on stove method is the controlled temperature that is maintained by the machine. At home, you can do the water bath on stove method that is in the procedure below.
So here’s the recipe and tell us what you think. Comment below for suggestions and feedback.
JAPANESE STEAMED EGG (CHAWANMUSHI)
Yield: 4 servings
1-3/4 cups Water
2 tsp. Hondashi (Dashi Powder)*
2 pcs. Dried Shiitake Mushroom
1 tsp. Kikkoman Soy Sauce
4 pcs. Large Eggs
Salmon Eggs (Ikura) for garnish (optional)
Leeks for garnish
- Hydrate shiitake mushroom in 1/4 cup hot water for 10 mins. Then drain mushroom, reserving the liquid. Set aside Slice the mushroom into thin strips. Set aside
- In a sauce pan, place the chawanmushi cups or containers. Fill it up with water until reaching half the cup. Take out the cups and let the water boil.
- In a separate sauce pan, combine 1-3/4 cups water and hondashi and let it boil. After reaching boiling point, turn off the heat. Let it cool for a few minutes.
- While heating the water, combine eggs, dashi stock, soy sauce, and liquid from the mushroom. Mix well. Then strain into a fine strainer.
- Place a few slices of hydrated shiitake mushroom at the bottom of the chawanmushi cups and fill it with the egg mixture until 80% full. Cover individually with foil.
- Place it in the pot of boiling water. Turn the heat to low and cook it for 15-20 mins. or until cooked.
- To check for doneness, stick a toothpick in the middle. If it comes out clean, its done.
- Garnish with Ikura or leeks on top.
- Serve warm.
*Hondashi is available in Japanese supermarkets.
SOUS VIDE METHOD:
Another cooking method would be sous vide. Cook it for 1 hour in 80°C/176°F.
You can cook it in a electric steamer for 15 mins.