Japanese Chawanmushi 茶碗蒸

Chawanmushi is a steamed savory egg custard, normally as a hot appetizer at Japanese meal. "Chawan means tea cup or rice bowl and "mushi" means steamed in Japanese. It is customary to have prawns, ginkgo nuts, steamed fish cake, chicken, shiitake mushroom, spring onion in the chawanmushi and seasoned with soy sauce and mirin or sake. However, you can always improvise the recipe to your liking. 

This is a very easy dish to make at home. Beat the eggs lightly so as to lessen the bubbles in the egg custard mixture. The ideal chawanmushi has just barely be set and should be silky and light in texture. 

Ingredients:

• 3 Large eggs, lightly beaten
• Water (ratio of eggs to water is 1:3)
• 1 Tbsp mirin (omit if cooking for children)
• 1 Tbsp soy sauce
• 1/2 tsp salt
• 1 Crabstick, cut to bite-sized

Note: Mirin is a kind of Japanese rice wine similar to sake but with lower alcohol content and higher sugar content. 

Note: I merely have crabstick in my chawanmushi, just the way my boys like them. I used water (just like Chinese steamed eggs or steamed water egg) instead of dashi, Japanese stock or broth.

Method:

• Put the sliced crabsticks in the ramekins.

• Whisk the egg lightly. My whisked egg is 175 ml, so I have to add 525 ml water to the mixture (with ratio egg 1: water 3).

•  Add mirin, soy sauce, salt and water. Mix well.

• Then strain the egg mixture through a fine sieve into another bowl.

• Gently pour the egg mixture into the ramekins or small bowl. Remove any air bubbles on the surface of the egg mixture. Cover each ramekins with lids or aluminium foil.

• Steam on low heat for 15 minutes or until a toothpick inserted into the egg and comes out clean. 

Note: If the heat is too high or the steaming time is too long, the chawanmushi will becomes spongy in textue and loses flavour.

The chawanmushi should be silky smooth, light in texture and will melt in your mouth. It can be served chilled in summer and hot in winter.

HAPPY BAKING AND COOKING!