CHAWAN (tea cup) MUSHI (steam)
What is Chawanmushi ? literally means teacup steamed egg custard. Unlike other egg custard, Chawanmushi is not sweet but it has savoury flavour packed with umami punch!
You want to ensure your chawanmushi is silky smooth. I have 2 tips to make this happen.
- Be gentle when mixing your ingredients together. This is to ensure there are no air-bubbles or pockets. I like using chopsticks for this step… I tend to forget to go slow when using a wisk!
- Use a sieve when pouring your mixture into your ramekins/cups. This will ensure consistency and again that nice silky texture.
Traditionally, dashi is used as the liquid in this dish, but I love using bone broth to up the nutritional value of my egg custard.
If you are vegetarian, skip the fish-sauce and use vegetable broth instead!
When it comes to toppings, the options are endless. Mushrooms, prawns, steamed fish cake, fish roe, steamed veggies like spinach and carrot are just few of the popular options.
For me, I’m a purist. Just a drizzle of Riyana’s Private Kitchen Mala, and a light sprinkle of spring onion and I think it’s perfect!
Japanese style steamed egg
- 2 eggs
- 2 tsp coconut aminos
- 1 tsp fish sauce (omit for vegetarian)
- 1/2 tsp sesame oil
- 300 ml bone broth, vegetable broth, or water, or a mix
- Chopped scallion
- Sesame seeds
- Drizzle of sesame oil
- Ri’s Garlic Chili oil or Mala
- Mix the ingredients together gently. You don’t want to aerate the mixture.
- Pour through sieve into two ramekins or cups.
- Steam for 10 mins.
- Add toppings and serve.