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BIG Japanese Steamed Egg Custard (Chawanmushi) - Recipe Video

A simple and easy to understand recipe video shows how to make BIG Japanese Steamed Egg Custard (Chawanmushi).
Here we will be introducing a big chawanmushi that is visually impactful. It's cooked in a microwave, so you can make it easily without a steamer. You can enjoy it with a large group of people. You should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Egg Mixture
  • Eggs
    2
  • Water
    200 ml
  • Soaking liquid
    100 ml
  • Sub Ingredients
  • Dried shiitake mushrooms
    2
  • Japanese honeywort
    10 g
  • Chicken thigh
    100 g
  • (A)Cooking sake
    1 tsp
  • (A)Noodle soup base (Mentsuyu)
    2 tsp
  • (A)Salt
    1 three finger pinch

How to make

  1. Prepare. Rehydrate the dried shiitake mushrooms according to the package description and have them thin-sliced. Separate the leaves and stems of Japanese honeywort and cut the stems into roughly chop pieces, and cut chicken thighs into 0.4-inch cubes.
  2. 1. Beat the eggs in a bowl, add water and the broth used to rehydrate the shiitake mushrooms, and mix gently to prevent bubbles from forming.
  3. 2. Pour Step 1 into a heat-resistant container through a strainer. Add ingredient (A) and the rest of the ingredients and mix.
  4. 3. Cover with a plastic wrap and microwave for about 10 to 13 minutes at 300 W until it is cooked through.

Tips for cooking

In order to tell when it is cooked enough, the easy way is to stick a bamboo skewer in and see if the clear broth comes out. Also, the heat varies depending on the microwave, so please adjust the heat accordingly. Eggs may explode if you heat them for too long, so if they don't cook well, repeat the process of taking them out for a time and reheating for 10 seconds. You can adjust the amount of salt to your liking.

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