Japanese Chawanmushi
A silky steamed egg custard with a delicate dashi broth, topped with briny fish roe and tangy pickled ginger. This classic Japanese appetizer is surprisingly easy to make at home and feels elegant yet comforting.
- Total time
- 30 min
- Servings
- 2
- Calories
- 140
- Protein
- 10g
Ingredients
- 2 large eggs
- 1.5 cups dashi stock
- 1 tsp soy sauce
- 1 tsp mirin
- ¼ tsp salt
- 2 tsp fish roe
- 1 tbsp pickled ginger
- 1 tbsp green onion
Instructions
- 1
In a medium bowl, whisk the 2 large eggs gently. Add the 1.5 cups dashi stock, 1 tsp soy sauce, 1 tsp mirin, and 0.25 tsp salt. Stir until just combined, being careful not to create bubbles.
- 2
Strain the egg mixture through a fine-mesh sieve into a large measuring cup or bowl. This removes any solids and ensures a silky texture.
- 3
Divide the mixture evenly between two small heatproof bowls or ramekins. Skim off any surface foam with a spoon.
- 4
Place the bowls in a steamer basket over simmering water. Cover and steam over low heat for 12-15 minutes, until the custard is just set but still jiggly in the center when gently shaken.
- 5
Remove the bowls from the steamer. Top each with 1 tsp fish roe, 1.5 tsp pickled ginger, and a sprinkle of the 1 tbsp chopped green onion. Serve warm or at room temperature.
Tools you’ll need
- Steamer basket or pot with lid
- Fine-mesh sieve
- Mixing bowl
- Whisk
- 2 small heatproof bowls or ramekins
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