chawanmushi (savory steamed egg custard)
Author: 
Recipe type: appetizer (or as main course)
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 dried shiitake mushrooms
  • 3 tablespoons water
  • ½ cup dashi stock*
  • 1 inch carrot, sliced into thin rounds (a wide carrot works best)
  • 1-2 large eggs (2 eggs make the custard a little more firm in my testing)
  • 6 thin slices of Kamaboko (fish cake)
  • 1 green onion, chopped thinly on bias
  • ½ teaspoon mirin
  • scant ½ teaspoon salt
  • ¼ teaspoon soy sauce
  • 2 tablespoons ikura (optional)
  • Special equipment: 2 small (4-6 ounce) heat-safe ceramic bowls
Instructions
  1. In a small bowl, combine dried shiitake and water. Allow to soak for 15 minutes or until soft. Cut shiitake thin strips, then dice. Keep the water!
  2. Pour the shiitake water from #1 into a measuring cup, then fill with dashi stock to make ½ cup of liquid.
  3. Use small aspic/jelly cutters or Japanese vegetable cutters to cut carrot into flower shapes. Put into bowl filled with water. Cover and microwave for 1 minute to soften.
  4. Whisk egg in another bowl. Add mirin, salt, soy sauce, and dashi mixture and mix well.
  5. Strain mixture through a sieve into another bowl.
  6. Fill pot with water, so that it comes up to cover ½ of your chawanmushi cup. Once water is boiling, reduce the heat to low heat (aim for a gentle simmer).
  7. Divide all the ingredients into two cups, adding the more colorful ingredients on the top. My carrots promptly sank to the bottom, even after gently pouring the egg mixture over them. (I'll tell you how to fix this in a couple of steps.)
  8. Once the egg mixture is divided evenly between the cups without creating bubbles, cover cups with foil.
  9. Gently place each cup into hot water (it shouldn't be boiling) and cover with the pot's lid.
  10. After about 7-10 minutes, place more carrot flowers on top of each cup, the eggs now firming up and able to withstand the weight of the carrot slice.
  11. Cook for a total of 15 minutes, then turn heat off and cook for 3 more minutes. Insert a toothpick into the center to check if done. The consistency should be firm but jiggly. Top with green onion and ikura, if using.
Notes
* Need to know how to make dashi stock? Check out my hijiki salad recipe link, and you'll find all the details in the "Important Notes" section.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/chawanmushi/