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Japanese Steamed Egg Custard Using Canned Mackerel - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Steamed Egg Custard Using Canned Mackerel.
How about a Japanese steamed egg custard (chawanmushi) with many ingredients using canned mackerel? This is a smooth chawanmushi with broth (dashi) flavor and sweet and salty canned mackerel simmered in miso. It is very delicious and has lots of flavors. Please try a taste different from the usual chawanmushi.
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Cook time

40 minutes

Ingredients
2 servings

  • Canned mackerel simmered in miso
    100 g
  • Kamaboko
    40 g
  • Shiitake mushroom
    1
  • Ginkgo boiled in water
    4 grain
  • Eggs
    1
  • Water
    160 ml
  • (A)Japanese versatile dashi base (Shiro-dashi)
    1 tsp
  • (A)Salt
    2 three finger pinches
  • Hot water
    as needed
  • Japanese honeywort
    2 g

How to make

  1. Prepare. Cut the stems of the shiitake mushrooms. Drain the juice from canned mackerel simmered in miso. Cut off the root of Japanese honeywort. Boil water in a steamer. Cover the lid with a cotton cloth (sarashi).
  2. 1. Cut the Japanese honeywort into 0.8-inch pieces.
  3. 2. Thinly slice kamaboko.
  4. 3. Thinly slice the shiitake mushrooms.
  5. 4. Crack eggs into a bowl, beat, add water and ingredient (A), mix, and strain with a tea strainer.
  6. 5. Put ginkgo boiled in water, canned mackerel simmered in miso, Step 2 and 3 into a heat-resistant container, and pour in Step 4.
  7. 6. Place in a steamer that has risen in steam, cover with a lid, and heat over high heat for about 3 minutes, then reduce the heat to low and cook for about 15 minutes.
  8. 7. Poke a bamboo skewer through the steamer until a clear liquid comes out, then remove from the heat, top with Step 1, and it is 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. We used a heat-resistant container with a capacity of 1000ml (4 1/4 cups). 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, 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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