P
Japanese · Japan
Chawanmushi
Chawanmushi is a delicate steamed egg custard served in a covered cup — the Japanese savoury creme brulee. The flavour is entirely derived from the quality of the dashi, and the texture — smooth, silken, with a slight wobble — is the result of a low egg-to-dashi ratio and a gentle steam. It contains shrimp, chicken, ginkgo nut, and mitsuba (Japanese parsley) hidden beneath the surface.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4
large eggs
room temperature
Your own market
400 ml
dashi
kombu and bonito stock
Not yet stocked in British Columbia
10 ml
mirin
Not yet stocked in British Columbia
5 ml
usukuchi soy sauce
2 ml
salt
Your own market
100 g
chicken breast
finely diced
Your own market
8
4
shiitake mushrooms
sliced thin
Your own market
8 g
yuzu zest
Not yet stocked in British Columbia
4 sprigs
mitsuba
for garnish
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Brew dashi from kombu and bonito; strain and cool to 50°C.
2
Whisk eggs gently in a bowl until just combined; avoid incorporating air.
3
Combine cooled dashi, mirin, usukuchi soy sauce, and salt; fold into eggs.
4
Strain mixture through fine mesh twice to remove bubbles and achieve silky texture.
5
Distribute chicken, ginkgo nuts, and shiitake among four chawanmushi cups; pour custard to three-quarters full.
6
Place cups in steaming basket over 65°C water; steam 12–14 minutes until set but still trembling at center.
7
Garnish with yuzu zest and mitsuba; serve immediately in original cups.
IV
Sensory Tests
◇Where it lives or dies. The moment where chawanmushi lives or dies is the steam temperature. If your steamer runs hot, place a folded tea towel under the lid to allow steam to escape and reduce the internal temperature. The custard should be just barely set — it should tremble when the cup is moved. Insert the toothpick at the centre: the moment it comes out clean, remove from the heat. Residual heat will finish it in the cup.
Pillars V — VII
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