I adore eggs so much that I can have them for breakfast, lunch, dinner, supper…you name it! Whether on its own or with a host of other ingredients, eggs are an absolute delight. Apart from just tasting good, eggs are also packed with nutrients, which is the main reason why this oval-shaped goodness is recommended for breakfast.

This dish is an example of the Japanese’s ability to whip up something so delicious yet healthy at the same time. Chawanmushi is made by steaming a mixture of egg, dashi, which can be replaced with chicken stock, soy sauce and mirin in a ceramic bowl. Sliced mushroom, pieces of chicken and prawns and a small variety of other seafood are usually added into the bottom of the cup before the egg mixture is poured over it and allowing the gentle even heat from the steaming to cook them. When enjoying a cup of chawanmushi, it’s always a delight to discover the hidden ingredients lying at the bottom of the cup. One thing you may observe the moment you break the surface of this delicate custard is a pool of clear liquid rising to the surface. This is perfectly normal, it is the remnants of the dashi which has separated from the egg as it sets.

As simple as it is, there are a few things that you would have to be careful about when making this dish. Firstly, never whisk the eggs vigorously. It’s important for the egg mixture to be gently stirred together, by creating the letter “S” with a pair of chopsticks and then passing it through a sieve. This is to prevent the formation of bubbles as this will result in an even texture when you proceed to steam the mixture.  Steaming this dish to just the right consistency is another tricky issue, but as long as you stick to the recipe and the instructions I have outlined here, I think you can be prepared for a silky-smooth custard that would be a treat to your taste buds. 

Share the recipe with your community: