morsels45

morsels45 said

Chawanmushi

Savoury custard so soft it is eaten with a spoon, with things hidden in it.

Chawanmushi
Photo: Brücke-Osteuropa, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make chawanmushi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Steamed in cups

30 minutes · serves 4 · Medium

What you need

  • 3 eggs
  • 450ml dashi, cooled
  • 1 tsp soy sauce
  • 0.5 tsp salt
  • 4 slices fish cake
  • 4 shiitake, sliced
  • A few mitsuba or parsley leaves

What you do

  1. 1Beat the eggs gently — you want no foam at all. Stir in the cooled dashi, soy and salt.
  2. 2Strain the mixture twice through a fine sieve. This is the difference between silk and scrambled egg.
  3. 3Divide the fish cake and mushroom between four cups and pour the custard over.
  4. 4Cover each with foil. Steam over LOW heat, lid slightly ajar, for 12–15 minutes.
  5. 5It is done when it wobbles as one piece and a skewer comes out clean with clear liquid.
  6. 6A leaf on top. Eat warm with a spoon.

In the oven, in a tray of water

40 minutes · serves 4 · Easy

What you need

  • 3 eggs
  • Dashi
  • Soy sauce
  • Mushrooms
  • Fish cake

What you do

  1. 1Same custard, strained.
  2. 2Cups in a roasting tin, boiling water halfway up, foil over the whole tin.
  3. 3150C for 25 minutes.