Chawanmushi - Japanese savory egg custard

We had chawanmushi when we went to Charlie Trotters, and it was perhaps my favorite dish. I've since discovered it is really, really easy and incredibly delicious. The texture is custard-like, but it isn't a dessert at all; I've made it for both breakfast (in place of regular eggs) and for a part of dinner. It's easiest to make in a bamboo steamer (which are surprisingly inexpensive); but you can use any way that you use to steam veggies. I don't have dedicated chawanmushi cups, so I use glass custard cups, which I cover with foil. This recipe makes 6 servings. You can also add other ingredients, like cooked chicken, prawns, shitaake, or the traditional ginko nuts; this is just for a really simple version. We really like green onions, so I'm including it.

5 eggs
3 cups dashi (some people substitute chicken broth, but it's just not the same)
2 tablespoons mirin
2 tablespoons soy sauce
2 green onions, finely chopped
1/4 teaspoon salt

Preheat the steamer over low/medium heat (important; if you cook it over a igh heat you'll end up with an unappetizing grey mess) Beat the eggs until they are combined. Add the rest of the ingredients except the onions, stir throughly, and strain thru a mesh strainer (some of the egg parts will be left behind in the strainer, this is ok.) Pour into cups, divide the onion into each, cover with foil, arrange in steamer.



Cook for about a half an hour, checking after about 20 minutes. It'll be done when it is lightly set, and the color changes to a pale yellow; a toothpick inserted in the center will come out clean if it's done.


The completed chawanmushi is on the left.