Chawanmushi Steamed Egg Custard Technique
Japan — chawanmushi documented in 17th century cooking texts; refined in kaiseki tradition
Chawanmushi (茶碗蒸し, tea cup steam) is Japan's definitive savory steamed custard — a mixture of eggs and dashi in a ratio that produces a silky, barely-set pudding consistency when steamed gently. The critical ratio is approximately 1 egg per 180-200ml dashi, seasoned with light soy and mirin. The challenge is temperature management: steam too hot causes the 'su' defect — holes throughout the custard from steam bubbles breaking the gel. Steaming must be done at 85°C maximum; professional chefs use a chopstick lid-gap technique to regulate steam. Traditional seasonal fillings: mitsuba, shrimp, kamaboko, ginnan (ginkgo nuts), and lily bulb.