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Japanese Steamed Egg Custard With Mushrooms - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Steamed Egg Custard With Mushrooms.
This is a jiggly Japanese steamed egg custard (chawanmushi) that is full of the flavor of broth (dashi). Dashi of mushrooms is the key to the flavor. It is perfect not only for regular meals but also for inviting guests or when having a party. You can enjoy the jiggly texture. It's delicious, so please try it.
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Cook time

30 minutes

Ingredients
2 servings

  • Shimeji mushrooms
    25 g
  • Shiitake mushroom
    20 g
  • Eggs
    1
  • Water
    150 ml
  • Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • Japanese honeywort
    2 g

How to make

  1. Prepare. Boil water in a steamer.
  2. 1. Cut off the roots of Japanese honeywort and cut them into 0.8-inch pieces.
  3. 2. Remove the roots of shimeji mushrooms and loosen them with your hands. Remove stems from shiitake mushrooms and slice thinly.
  4. 3. Crack eggs into a bowl, beat them, add the water and Japanese versatile dashi base (shiro-dashi), and mix well.
  5. 4. Strain Step 3 through a tea strainer, then add Step 2 and mix without bubbling.
  6. 5. Put Step 4 into a cup and cover each with aluminum foil.
  7. 6. Place Step 5 in a steamer, cover, and steam over high heat for about 5 minutes. Once steamed, turn the heat down to low and steam for about 20 minutes.
  8. 7. Once everything is set, turn off the heat and remove it.
  9. 8. Add Step 1 to the Japanese steamed egg custard (chawanmushi), and 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. Steam in a steamer for about 5 minutes first, then open the lid and turn the heat down to low if the surface becomes whitish. Adjust the steaming time accordingly because the degree of steaming will vary depending on the vessel.

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