Make this restaurant favourite at home in just 20 minutes!
This is the first Japanese dish I learnt to make from long ago when I barely knew how to cook anything beyond fried eggs and instant noodles. There really isn't any rocket science to achieving that glassy, smooth egg custard texture. This is a must-order dish for myself whenever I visit a Japanese restaurant and when you realise how easy and low-cost it is to recreate this at home, you kind of feel slightly cheated when you have to pay at least $6 for this at a restaurant, depending on the types of toppings you choose. :P
You can use a variety of toppings for Chawan Mushi and for myself, I've used kamaboko (the coloured Japanese fishcake), crabstick, chicken and mushrooms. This version here uses canned Enoki mushrooms as a topping (you can get this at the Japanese supermarket like Don Don Donki or Meidiya) but I would also love to try adding ebikko, shiso and other types of Japanese sushi condiments
(makes 4 cups)
3 medium eggs
1 tbsp dashi granules
2 cups of warm water
1 tbsp soy sauce
1/3 tsp salt
1 tbsp mirin
1 tbsp sake
50g chicken thigh, sliced into small cubes, marinated in a dash of salt, sugar and pepper
Sliced kamaboko (optional)
Canned enoki mushrooms
Marinate your chicken thigh in a dash of salt, sugar and pepper for about 15 minutes.
Dissolve the dashi granules in the warm water. Let the stock cool down for 5 minutes.
Beat the eggs in a separate bowl.
Add the stock and the rest of the seasonings into the eggs and stir through
Add your kamaboko and 1-2 pieces of chicken to your prepared chawan mushi cups
Divide the egg mixture equally between the cups till it is about 1 cm from the top.
Using a wok or steamer, place the eggs over the boiling water and cover the lid. Steam at high heat for 1 minute. This is to set the eggs.
After 1 minute, turn the heat down to medium. Continue to steam for another 10 minutes.
Remove the eggs and spoon some enoki mushrooms over the surface of the steam eggs, if desired.
Enjoy digging in!