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Basic Japanese Steamed Egg Custard From Dashi - Recipe Video

A simple and easy to understand recipe video shows how to make Basic Japanese Steamed Egg Custard From Dashi.
Here is a basic introduction to a Japanese steamed egg custard (chawanmushi) from dashi (Japanese soup stock) made from scratch. This chawanmushi is full of umami ingredients such as chicken tender and shimeji mushrooms. The gentle taste is carefully taken from dashi. Please try it with your Japanese meal.
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Cook time

60 minutes

Ingredients
2 pieces (200ml, 3/4 cup + 1.5 Tbs, heat-resistant container)

  • Chicken tender
    1
  • Ginkgo boiled in water
    4 grain
  • Shimeji mushrooms
    60 g
  • Kamaboko
    2 slice(s)
  • Japanese honeywort
    5 g
  • Toppings
  • Eggs
    2
  • Water
    300 ml
  • Kelp (Kombu)
    5 g
  • bonito flakes
    10 g
  • (A)Light soy sauce
    1/4 tsp
  • (A)Salt
    2 three finger pinches
  • Hot water
    as needed
  • Egg Mixture
  • Japanese honeywort
    as needed

How to make

  1. Prepare. Wrap the lid of the steamer with a cotton cloth (sarashi) and boil water in the steamer. Remove the streaks from the chicken tender.
  2. 1. Cut off the shimeji mushrooms hard tips and divide them into small bunches.
  3. 2. Cut off the roots of Japanese honeywort and cut them into 0.8-inch strips.
  4. 3. Shave cut the chicken tender into 1-inch strips.
  5. 4. Add the water and kelp (kombu) to a pot and let it sit for 30 minutes. Heat it over medium heat, when the small bubbles start to float, remove the kombu.
  6. 5. Put the dried bonito flakes in the pot over medium heat, remove it from the heat, and let it sit for 2 minutes. Strain through a strainer lined with a paper towel and let it cool.
  7. 6. Add the eggs and the ingredient (A) in a bowl and mix with a whisk. When everything is combined, add Step 5, mix further, and strain through a strainer.
  8. 7. Place in the order of Step 3, the ginkgo boiled in water, Step 1, kamaboko, Step 2, and 6 in a heat-resistant container and cover it with aluminum foil.
  9. 8. Place it in a steamer, cover it with a lid, and heat it over high heat for 3 minutes, then reduce the heat to low and cook it for 12 minutes.
  10. 9. Once the chicken tender is cooked through and the egg mixture starts to have a clear liquid when it's pierced with a bamboo skewer, take it out, top with toppings, and it’s ready to serve.

Tips for cooking

This time, we put the cotton cloth (sarashi) around the lid to keep the water from dripping down. If you make it with a gas fire, there is a risk of catching fire when the sarashi falls down, so please tie it to prevent it from falling. Also, be careful not to let the fire protrude from the bottom of the steamer, and keep an eye on it while it is heating.

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