Friday, December 9, 2011

Chawanmushi (Japanese Steamed Egg Custard) 茶碗蒸し

Steamed eggs were a common dish for family dinners when we were growing up. My grandmother would have minced meat and tofu in steamed eggs, and they are delicious! Obviously, that was a Chinese-styled steamed egg. The Koreans have their gaeran jim, and the Japanese have chawanmushi.

There are two things to never do when steaming eggs. Firstly, don't ever use high heat. The eggs will come out grey, and pimply. Secondly, always cover the top with clear wrap.


Ingredients (makes 5 small cups)
  • 3 eggs
  • 2 cups dashi
  • 1 stalk of green onions, sliced
  • 6-8 mushrooms (shiitake mushrooms preferred)
Method
  • Crack the eggs in a small bowl and scramble it. 
  • Add dashi stock to the eggs.
  • Strain the egg/dashi mixture, and transfer equally into five small cups.
  • Slice the mushrooms and add on top of the egg. (In the picture, I had one cup without mushrooms because Jason wouldn't eat mushrroms.)
  • Cover the top of each cup with clear wrap.
  • Steam on medium low heat for about 15-20 minutes, or until the eggs are set.
  • Add some sliced spring onions to the top of each cup and serve.

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