Chawanmushi
茶碗蒸し · savoury egg custard

Ratio

Portions

9 eggs, size L
1275 ccdashi
75 cclight soy
80 ccmirin
+salt, a little
+vegetables, mushrooms, shrimp, chicken etc.

Method

  1. Prepare the garnish.
  2. Mix the dashi seasonings with whisked eggs.
  3. Garnish in the cup, pour the egg-dashi over.
  4. Steam ~10 min on low heat.

Ratio is about 1 : 3 egg to dashi by volume (9 eggs ≈ 450 ml : 1275 ml). Strain the mix for a smooth surface; a lid or foil on each cup prevents pitting. Done when a skewer comes out with clear liquid.

Related: Dashi