David Chang Makes This Restaurant-Worthy Japanese Chawanmushi in MINUTES in the Microwave 

I used to cook scrambled eggs in the microwave when I was a kid and wasn't allowed to use the stove. It didn't taste as good, because it had no oil/butter, but it was edible

When the first time microwave came up there was actually a boom of new recipes using it (just like when jello is popular) it’s just overtime people use it more for reheating. There was quite a lot of old microwave recipe book if you look it up

way ahead of the game!!

this is a great tip! All microwaves are slightly different. Thanks for sharing!

it will, yes! you may just need to add a bit more cook time

Hi Margery! We have the full recipe on cookanyday.com with all the ratios / timing you need!

yep!

check out our recipe on cookanyday.com! You can enter in your wattage and the timing instructions will change!

That means it was cooked for too long and/or at too high of a power level! Would recommend starting with lowering the cook time first. You'll know it's almost done when the custard just starts turning opaque on the side. (Side note: make sure you're setting the power level correctly on your microwave! For some microwaves, you have to set power level first, and then input cook time - and for others, it's the other way around.)

Eagle eye! We've updated the recipe since we posted this video since you can actually use a higher power level and still have a great result, which shortens the overall cook time. Think of PL and cook time as inverses of each other: the higher the PL, the lower the cook time you want to use.

@@cookanyday ❤️

1000w x 30% = 300w 900w x 50% = 450w I don’t know if that’s how these percentages translate, but if they do then 19 minutes would be too long. If anything you’d need like 12 minutes at that power. Can a microwave expert weigh in here please?

Hey Craig, sorry you had trouble! Dave actually doesn't use all 7 eggs in the dish - he uses only a portion! See the full recipe here. Let us know if you have better luck with it! cookanyday.com/products/dave-changs-chawanmushi?variant=39571844137050

@@cookanyday Your response doesn't help at all. Let's be accurate: He apparently DOES use 7 eggs in 1 Quart of liquid but doesn't use all of the total mixture. Your response implies he does not use all seven eggs. Next time, if you're going through the effort to make a video, then be ACCURATE in the video and with the recipe. If David used poured 1/2 quart into a bowl and microwaved it for 18 minutes and it's cooked, then put that in the recipe! OR Even better, say it was 3.5 eggs and 1/2 quart water (if that's actually what it was). The only way to know would be to weigh the mixture he microwaved. This should be common sense on your part since you are putting this out there to the public.

@@violetviolet888 honestly, the way the proportions were explained in the video was terrible. It didn't say what size eggs and the amount he made was restaurant size. Not a normal chawan mushi portion.

@@violetviolet888 It clearly says that in the video. He shows how he had the rest in a container for later in the week and just used a small portion for the demo. He comments that is handy to have this made in advance for an even FASTER second meal later on.

3:1 ratio for eggs. Don’t just kill half a dozen eggs for a celeb recipe.

@@andrewcecchetto2164 3 eggs to 1 cup liquid?

@@leechrec 3 times the dashi (or other liquid). For example, if you have 50ml of egg (~50g), you use 150ml of dashi. The eggs I get here yield a little over 40ml per egg so I use around 125ml of dashi per egg. If you aren't aiming for perfection, somewhere between 2.5x to 3x the liquid tends to yield a nice result. I like to use microwave sometimes though in a pinch. As long as you use low setting like 300w or less, the result tends to be quite silky and on par with steamer.

@@darkengine5931 Oh okay. Thanks!

@@leechrec Chawanmushi can be a little forgiving, depending on the stock or dashi you use. I've done more like 1 : 2.5 (egg : stock/dashi). So like 3 eggs to about 375mls. I think it also depends on the ingredients used and your preference.