Chawanmushi is my most favored way of enjoying eggs, and if you ask me, one of the more underrated ways to cook them. This simple Japanese technique is equally efficacious as other fancy methods of preparing eggs. The savory egg custard has a silky texture and umami flavor which gives it a fresh level of sophistication. It is traditionally garnished with fish cakes, mushrooms and shrimp, but to further escalate the dish, I topped it with fresh uni or sea urchin and mentaiko--marinated pollock roe.
Recipe
Yields 4-6 servings
~ Ingredients ~
Chawanmushi
3 large eggs
½ cup Dashi stock (½ cup water + 2 teaspoons Dashi powder)
1 teaspoon soy sauce
1 teaspoon mirin
2 shiitake mushrooms, chopped
Sauce
1 teaspoon soy sauce
1 teaspoon mirin
1 teaspoon sugar
2 tablespoons dashi stock (2 tablespoons water + 1 teaspoon Dashi powder)
½ teaspoon cornstarch
Toppings
Fresh Uni
Sliced shrimp
Mentaiko
Green onions
Chili Oil
~ Procedure ~
Sauce
Let all the ingredients simmer for 2-3 minutes until the sauce thickens a little.
Transfer into another bowl and let it cool.
Chawanmushi
Whisk together eggs, Dashi stock, soy sauce and mirin.
Divide between 6 small bowls and add in the chopped mushrooms.
Steam for 20 minutes.
Top with fresh uni, shrimp, Mentaiko, green onions and chili oil.
Serve immediately and enjoy!
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