Chawanmushi (Japanese Savory Egg Custard)

Silky steamed egg custard — one of Japanese cuisine’s most elegant and delicate dishes.

Ingredients

• 4 large eggs
• 2 cups dashi, cooled
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp salt
• Fillings: 4 shrimp (peeled), 4 pieces kamaboko, 4 ginkgo nuts (optional), mitsuba or green onion
• Garnish: yuzu zest or yuzu kosho

Directions

1. Strain eggs through a fine sieve — this removes the chalazae for a silky texture.
2. Whisk strained eggs gently with cooled dashi, soy sauce, mirin, and salt. Do not create bubbles.

Strain mixture again through fine sieve.

1. Divide fillings among 4 chawanmushi cups or ramekins.

Gently pour egg mixture over fillings.

1. Steam over medium-low heat for 12-15 minutes until barely set — it should jiggle like Jell-O.
2. Garnish with mitsuba and yuzu.

Notes

The two-strain method and absence of air bubbles are what create the perfectly smooth, mirror-like custard surface. Steam at low heat — too hot creates holes.