Chawan Mushi
Greg Dunmore
Few dishes capture the quiet elegance of Japanese cooking better than chawan mushi. This delicate savory custard combines dashi and egg in perfect harmony, creating a texture that is impossibly silky and a flavor that is subtle, comforting, and deeply satisfying.
What makes chawan mushi especially appealing is that it can be adapted to whatever you have on hand. Crab, chicken, shrimp, fish, turnips, daikon, mushrooms, and other seasonal ingredients all find a natural home beneath the custard, adding their own character while allowing the dashi to remain the star.
Note: The most challenging part of making chawan mushi is often finding the right vessel to steam it in. Small teacups are ideal, though any heatproof cup or ramekin of a similar size will work well.
Ingredients
Directions
For the egg custard:
Set up a steamer basket on the stove top large enough to hold 6 to 8 cups or other small vessels. Fill with water and bring to a boil over high heat to start the steaming.
- Meanwhile, whisk together the dashi, eggs, mirin, and tamari in a bowl. Strain the mixture through a chinois or fine-mesh sieve into a pitcher.
- Pour the custard base into the cups, filling each about three-quarters full. Cover tightly with foil and place in the steamer.
- Steaming time will vary depending on the size and shape of your vessels. After about 5 minutes, begin checking for doneness by carefully removing the foil and giving a cup a gentle shake.
- The custard should still jiggle slightly, but when the cup is tilted, the custard should hold its shape and not pour out.
For the glaze:
- Combine the dashi and tamari in a small saucepan and bring to a boil.
- Meanwhile, whisk together the kudzu starch and water in a small bowl until smooth.
- Once the dashi mixture reaches a boil, slowly pour in the kudzu slurry in a thin stream while whisking constantly. Return to a boil and cook briefly, allowing the kudzu to thicken the glaze.
- Taste and adjust the seasoning if needed, then gently spoon the glaze over each chawan mushi.
- Note: If desired, you can warm cooked vegetables, seafood, chicken, or other ingredients in the glaze before spooning it over the custard.
- Serve immediately.