Lemon and Garlic Scape Steamed Egg: A Delicate Japanese-Style Delight
Japanese Steamed Egg (Chawanmushi) with Lemon and Garlic Scapes
Inspired by the peak season of garlic scapes, I decided to infuse them with the bright zest of lemon to create a unique Japanese-style steamed egg. This dish offers a subtly bitter yet incredibly smooth and refreshing flavor profile, promising a truly unique culinary experience. Discover the exquisite taste of this lemon and garlic scape chawanmushi!
Ingredients- 2 large eggs
- 1 garlic scape (adjust based on thickness)
- 100ml milk
- 100ml warm water
- 1 piece of kombu (approx. 5x5cm)
- 1/2 Tbsp fish sauce (like Kanari)
- Pinch of salt, to taste
- 1 lemon
Cooking Instructions
Step 1
First, prepare your eggs, garlic scape, and lemon. In 100ml of warm water, soak the kombu for about 5 minutes to create a flavorful dashi broth; this adds a deeper umami compared to plain water. For the lemon, scrub the peel thoroughly with salt or baking soda, then briefly blanch it in hot water. This helps to reduce any bitterness and enhance its fragrant aroma.
Step 2
Finely chop the prepared garlic scape into small pieces, about 0.5cm thick. Overly thick pieces might affect the texture. Next, using a zester or a fine grater, carefully peel only the yellow part of the lemon skin to create zest; avoid the bitter white pith. If you use two garlic scapes, it might be a bit too much for the egg mixture, so one scape is usually sufficient.
Step 3
In a bowl, gently whisk together the eggs, milk (ensure it’s not cold), the prepared kombu dashi, fish sauce, and a pinch of salt. Whisk until just combined, avoiding excessive froth. For an exceptionally smooth texture, strain the egg mixture through a fine-mesh sieve at least twice. Once strained, stir in the chopped garlic scape and lemon zest.
Step 4
Add about 1 tablespoon of fresh lemon juice for an extra burst of freshness. A tiny pinch of sugar can also enhance the overall flavor balance, complementing the lemon’s tartness and the egg’s natural sweetness. Pour the mixture into heatproof ramekins or a suitable dish, cover tightly with plastic wrap or aluminum foil, and steam over low heat for about 15 minutes. Alternatively, if you have an oven with a steam function, steam for 10-15 minutes. I used the oven’s steam feature. The steamed egg is ready when a skewer inserted comes out clean.
