What is egg mixture?
The egg mixture to make Chawanmushi requires only 4 ingredients – eggs, dashi broth, soy sauce (usukuchi) and mirin. If you like Chawanmushi with a softer texture, the perfect ratio of eggs to Dashi broth is 1 to 3. For example if your egg weighs 50g, you need 150ml of dashi broth. If you prefer Chwanmushi with a firmer texture, change the ratio from 1 to 2.5.
Suggestions for toppings
Toppings are usually Japanese fish cakes (Naruto or Kamaboko), shiitake mushrooms, Ginnan (ginkgo seeds), shrimp or chicken. Alternatively, Japanese parsley or boiled broccoli and garnished carrots add pops of color.
Japanese tea cup for cooking
In Japan, Chawanmushi is very popular and is often cooked at home as a special dish. It’s a special Japanese tea. They are popular and readily available for purchase. They also come with a small lid. If you can’t find tea cups with lids, you can use ramekin or small porcelain cups instead.
Tips for making Chawanmushi successful
Although Chawanmushi is a fairly simple dish, a common mistake is that it is not smooth or spongy. Follow these tips to make the perfect fluffy Chawanmushi!
1. Try not to let too much air get into the egg mixture
Because if you let too much air into the egg, the Chawanmushi will be pitted. So when you add dashi broth to the eggs, try not to over mix.
2. Strain the egg mixture and dashi stock with a sieve
This one extra step makes it super smooth.
3. Steam on medium heat
Most importantly, if the steam is too strong, the steamed eggs will be dented and not smooth. Keep the temperature 70-80 ° C so that the eggs will solidify and still be soft enough.
Ingredients for making Chawanmushi Steamed Eggs:
– 3 large eggs weighing 50g each
– 1/2 teaspoon usukuchi soy sauce
– 1 teaspoon mirin
– 375 ml dashi stock
– 1 shiitake mushroom (shiitake mushroom)
– 3 slices of carrot
– 2 pieces of Kamaboko fish cakes
– 2 shrimps
– 3 Japanese soybeans, peeled and seeded
– 9 ginkgo seeds
How to make Chawanmushi eggs
Cut off the stem of the shiitake mushroom and cut it into thin slices and cut the carrot about 3mm and cut it into flower shapes with a cookie cutter. Thinly slice the fish cakes and set aside. Crack eggs into a bowl, add soy sauce.
Then add the mirn wine and beat the egg mixture with chopsticks, be careful not to beat too long as it will cause the egg mixture to be pitted when steaming. Slowly pour in the dashi stock while stirring. Using a strainer, strain the egg mixture to achieve a silky texture when steaming.
Divide the mixture into 3 tea cups (or mugs or ramekin), add ginkgo seeds along with the eggs. Pour water about 3cm high into a pot with a diameter of 20cm and bring to a boil over high heat. After the water boils, place the tea cups in the pot and reduce the heat to low.
Cover the lid with a towel so that water does not drip into the Chawanmushi. Cover and steam for about 5-7 minutes. When the egg mixture is about to close, add in the shrimp, fish cakes, shiitake mushrooms, carrots and Japanese soybeans. Then steam for about 3-5 minutes. Then, turn off the heat, leave the chawanmushi in the pot for another 5 minutes until the eggs are cooked by the steam in the pot.
Take out the steamed egg and enjoy it while it is still hot, it will be delicious.
Good luck with this Chawanmushi!