Silky Smooth Japanese Steamed Egg Custard (Chawanmushi)
How to Make Perfect Japanese Steamed Egg Custard Pudding (Chawanmushi) at Home Without Failure
Experience the exquisite, jiggly texture and melt-in-your-mouth sensation of Chawanmushi, a refined Japanese steamed egg custard. Despite being a simple egg dish, its elegance makes it a wonderful choice for entertaining guests. This recipe guarantees a sophisticated and delightful culinary experience.
Basic Ingredients- 2 large fresh eggs
- 180ml filtered water
- 3 sheets of dried kelp (kombu), approx. 4x4cm each
Flavor Enhancing Seasonings (using teaspoon measurement)- 2 tsp mirin (sweet rice wine) or sake
- 1 tsp mentsuyu (Japanese dipping sauce)
- 0.5 tsp granulated sugar
- 0.5 tsp fine salt
- 0.5 tsp dashi soy sauce (or fish sauce for umami)
- 2 tsp mirin (sweet rice wine) or sake
- 1 tsp mentsuyu (Japanese dipping sauce)
- 0.5 tsp granulated sugar
- 0.5 tsp fine salt
- 0.5 tsp dashi soy sauce (or fish sauce for umami)
Cooking Instructions
Step 1
First, let’s make the flavorful kombu dashi (kelp stock). In a bowl, combine 180ml of filtered water with the 3 sheets of kombu (each about 4x4cm). Let it steep for about 30 minutes to allow the rich umami flavor to infuse into the water. After 30 minutes, carefully remove and discard the kombu sheets.
Step 2
In a clean mixing bowl, gently crack 2 large fresh eggs and whisk them lightly until well combined. Add 2 tsp of mirin, 1 tsp of mentsuyu, 0.5 tsp of sugar, 0.5 tsp of salt, and 0.5 tsp of dashi soy sauce to enhance the savory notes. Stir everything together. Finally, pour in the prepared kombu dashi and gently whisk until all the ingredients are harmoniously blended.
Step 3
To achieve an exceptionally smooth texture, strain the seasoned egg mixture through a fine-mesh sieve at least 3 times. It’s best to use the finest sieve available. Discard any egg white chalazae or bits that remain on the sieve, as they can affect the custard’s delicate texture.
Step 4
Carefully pour the finely strained egg mixture into your heatproof serving bowls. Do not fill the bowls to the brim; fill them only about 3/4 full. This prevents overflow as the custard cooks and expands.
Step 5
Gently wipe away any large bubbles that have formed on the surface of the egg mixture in the bowls using a folded piece of paper towel. This simple step helps ensure a beautifully smooth and glossy finish for your Chawanmushi.
Step 6
This step is crucial for a perfect result! Tightly cover each individual bowl of egg mixture. You can use plastic wrap, a lid, or even a clean piece of cloth. This prevents condensation from dripping onto the custard’s surface during steaming, which can create an uneven texture.
Step 7
Place the covered bowls into a steamer basket over simmering water. Reduce the heat to the lowest setting to steam gently. Cover the steamer with its lid and cook for approximately 15 minutes. The custard should be set but still have a slight wobble. Cooking time may vary slightly depending on the heat and the size of the bowls.
Step 8
Behold! Your perfectly jiggly and tender Chawanmushi is ready. It’s delicious served warm right after steaming, but it also holds its beautiful shape and delightful texture wonderfully when chilled.
Step 9
Notice the incredibly smooth and delicate texture inside. If you follow this recipe step-by-step, you’re guaranteed to achieve a pudding-like steamed egg custard that’s perfectly executed every time!
Step 10
This soft, moist, and jiggly Chawanmushi, a delightful Japanese steamed egg custard, glides down your throat like a dream. It’s an elegant appetizer, or an excellent choice for those needing easily digestible meals, such as convalescents or babies.
