Chawanmushi

also called chawan mushi · 茶碗蒸し · savoury egg custard · savory egg custard · steamed egg custard

The table

1 3/4 cups(420 mL)dashiwarm, then cool to lukewarmstir in, then strain twicesteam 15 mintop with mitsuba
2 tsp(10 mL)soy sauce
2 tsp(10 mL)mirin
1/4 tsptable salt
3 large(150 g)eggsbeat gently
4 whole(peeled)shrimpdivide among 4 teacups
2 oz(60 g, in 1/2-in pieces)boneless chicken thigh
2 whole(thinly sliced)shiitake mushrooms
4 slices(fish cake)kamaboko
4 sprigs(or thinly sliced scallion)mitsuba
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1warm, then cool to lukewarm

2beat gently

4divide among 4 teacups

6top with mitsuba

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 min5 of 6 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — fifteen minutes of gentle steam and no more: one that boils goes pitted and honeycombed and weeps, and the smooth face never comes back

  1. warm, then cool to lukewarm

    not timedfrom the start

  2. beat gently

    not timedfrom the start

  3. divide among 4 teacups

    not timedfrom the start

  4. stir in, then strain twice

    not timedfrom the start

  5. steam 15 min

    15 minwalk away(we think)from the start

  6. top with mitsuba

    not timed15 min in

You'll need 4 teacups · steamer

Goes with

See how it is written
>> title: Chawanmushi
>> category: Custards & Puddings
>> tags: egg custard, dashi, savoury, steamed, japanese
>> counters: Ramen Shop, Japanese Home Cooking
>> aka: chawan mushi, 茶碗蒸し, savoury egg custard, savory egg custard, steamed egg custard
>> pairs-with: miso-soup
>> servings: 4
>> time: 40 min
>> slack: unforgiving — fifteen minutes of gentle steam and no more: one that boils goes pitted and honeycombed and weeps, and the smooth face never comes back

>> step: warm, then cool to lukewarm
Warm @dashi{1 3/4%cup}(420 mL), @soy sauce{2%tsp}(10 mL), @mirin{2%tsp}(10 mL), @table salt{1/4%tsp} until the salt dissolves, then let it cool to lukewarm.

>> step: beat gently
Beat @eggs{3%large}(150 g) gently, without working in any foam.

>> step: stir in, then strain twice
Stir @&(~2)seasoned dashi{} into @&(~1)eggs{}, then strain it twice.

Divide @shrimp{4%whole}(peeled), @boneless chicken thigh{2%oz}(60 g, in 1/2-in pieces), @shiitake mushrooms{2%whole}(thinly sliced), @kamaboko{4%slices}(fish cake) among #4 teacups{}.

>> step: steam 15 min
Pour @&(~2)custard{} over @&(~1)garnishes{}, cover the cups, and steam in a #steamer{} over low heat for ~{15%min}.

>> step: top with mitsuba
Top @&(~1)chawanmushi{} with @mitsuba{4%sprigs}(or thinly sliced scallion).