Chawanmushi: Luxurious Steamed Egg Custard

Chawanmushi Directions

• Prepare Flavorful Dashi Base
  Combine 200ml water with 2 tablespoons white dashi concentrate in a measuring cup. Stir thoroughly to ensure the dashi is fully dissolved. The quality of this broth forms the foundation of the dish's flavor, so use the best quality dashi available to you. Allow to cool to room temperature before proceeding.
• Prepare Fresh Ingredients
  Quickly blanch 40g peeled shrimp in boiling water until just pink, about 30 seconds. Immediately cool in ice water to stop cooking. Thinly slice 1 shiitake mushroom. Prepare additional toppings such as 4 ginkgo nuts, 2 slices of kamaboko (fish cake), and 2 snow peas for garnish. The variety of ingredients adds visual appeal and textural contrast.
• Create Silky Egg Mixture
  Crack 2 eggs into a bowl and beat gently, trying not to create foam or bubbles. Excessive beating incorporates air, which creates an undesirable texture in the finished dish. Slowly add the cooled dashi to the beaten eggs, stirring gently in one direction to combine without creating bubbles.
• Strain For Ultimate Smoothness
  Pour the egg mixture through a fine-mesh strainer or tea strainer into a separate bowl. This crucial step removes any egg chalaza or tiny lumps, ensuring the most refined, silky texture possible. Skim off any foam from the surface with a spoon.
• Assemble Individual Portions
  Divide the prepared shrimp, mushroom slices, and other ingredients between two heatproof custard cups or small ramekins. Gently pour the strained egg mixture over the fillings, distributing equally between cups. Cover each cup loosely with plastic wrap or aluminum foil.
• Steam With Precision Place
  cups in a steamer or in a pot with water reaching halfway up the sides of the cups. Cover and steam over medium-low heat for about 10-12 minutes. The perfect chawanmushi should be just set but still jiggly in the center - similar to a soft pudding. Test by inserting a toothpick; it should come out clean.
• Garnish And Serve
  Remove from steamer and let cool slightly before removing covers. Garnish with blanched snow peas for color contrast. Serve warm (not hot) to best appreciate the delicate texture and flavors.