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Creamy Japanese Steamed Egg Custard - Recipe Video

A simple and easy to understand recipe video shows how to make Creamy Japanese Steamed Egg Custard.
Here is an introduction to creamy Japanese steamed egg custard (chawanmushi) made quickly using hot water. By adding hot water to beaten eggs, you can shorten the steaming time and make the dish in a short time. The seasoning is determined only by Japanese versatile dashi base (shiro-dashi), so it's also recommended for beginners. Please try it.
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Cook time

10 minutes

Ingredients
4 servings

  • Eggs
    2
  • Boiling water
    300 ml
  • Japanese versatile dashi base (Shiro-dashi)
    2 tbsp
  • Shiitake mushroom
    1
  • Japanese honeywort
    5 g
  • Boiling water
    as needed

How to make

  1. Prepare. Cut off roots of Japanese honeywort.Cut off roots of Japanese honeywort. Cut off stems of shiitake mushroom.
  2. 1. Cut the Japanese honeywort into 0.8-inch pieces. Thinly slice the shiitake mushrooms.
  3. 2. Place eggs and Japanese versatile dashi base (shiro-dashi) in a bowl and whisk to combine. Add boiling water little by little while mixing with a whisk when the eggs are well combined.
  4. 3. Strain the mixture into heat-resistant containers and place Step 1 on each.
  5. 4. Place a cotton cloth (sarashi) in a pan, add Step 3, and pour boiling water about 1-inch from the bottom; cover with a lid and cook over medium heat for about 5 minutes.
  6. 5. When the inside is cooked, it's ready.

Tips for cooking

Japanese versatile dashi base (Shiro-dashi) is 10x concentrated. Shiro-dashi has different thicknesses and taste depending on the type, so please refer to the details written on the package and adjust the amount to your liking. When adding boiling water to the egg mixture, add a small amount each time while mixing. This time, we used cocotte with a volume of 100ml (1/3 cup + 4 tsp).

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