Japanese Steamed Egg - Chawanmushi (茶碗蒸し)

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Chawanmushi (茶碗蒸し) is a savory Japanese steamed egg custard that’s filled with seafood, mushrooms, and vegetables. Due to its high ratio of stock to egg, it’s somewhere between a soup and a custard, making it a great first course when you want to impress someone. It’s not as hard to make as it looks, and the only ingredients you really need are eggs, and some kind of broth. In this video, I’m going to share my framework for making chawanmushi so that you can make it using the ingredients you have in your kitchen.
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INDEX:
0:00 Introduction
0:33 What is Chawanmushi?
1:16 Ingredients
2:12 How to Make Chawanmushi
5:57 Steaming the Cups
7:12 Garnishing Chawanmushi
8:08 Outro
INGREDIENTS:
1/2 cup egg (about 2 large eggs)
1 1/2 cup dashi
1/4 teaspoon salt
10 grams edamame
50 grams shrimp
50 grams scallops
30 grams shiitake
Mitsuba (optional for garnish)
Ikura (optional for garnish)
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Опубликовано:

4 июл 2024

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Комментарии : 27

@NoRecipes 4 года назад

You can make this with any soup stock, like chicken, mushroom, or vegetable stock, but if you wanna go for a traditional chawanmushi, check out my dashi video to learn how to make it from scratch ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-92tSuuKkOis.html

@Mina-hy8pp 4 года назад

Great editing and quality of shots (mixing the eggs with chopsticks, steam from the cup...)! Thank you for another great recipe!

@NoRecipes 4 года назад

Thanks Mina! It's always great to hear that someone is noticing these details😊.

@TheTateMod 4 года назад

Your directions are so clear and easy to follow! I appreciate that you say when something is specific and when something is flexible. Also when you explain *WHY* something is made a certain way (like suggesting chopsticks to reduce the amount of air incorporated into the egg mixture). Thanks for another enticing recipe!

@NoRecipes 4 года назад

Thanks TheTateMod! I think the "why" is super important too because it not only helps me remember stuff, there are too many processes in cooking that have no meaning but people just do them because that's how they've always been done.

@avaveneracion8303 Год назад

Interesting....will have to try this soon. Thanks for sharing.

@NoRecipes Год назад

You're welcome, I hope you enjoy it!

@aelueal 4 года назад

So this is le consommé that I had in the traditionnal Japanese restaurant in Paris. Thank you for this recipe ! I can't wait to try it.

@NoRecipes 4 года назад

Hahahha I guess it is kinda like a Japanese consommé. I hope you enjoy it!

@jl3759 3 года назад

I made this last night with dinner. It was so smooth and silky and reminds me of the first time I had this dish when I visited Osaka decades ago. Was supposed to be back there in Oct, but not happening anymore thanks to pandemic. Thanks for your great videos and especially all the tips n tricks.

@NoRecipes 3 года назад

Hi JL, I'm glad to hear you enjoyed this. I'm sorry to hear you won't be able to come out in October, but hopefully my recipes will be able to tide you over until you're able to come out. I have a ton more on the blog that you can check out here: norecipes.com/cuisine/japanese/ Be well and stay safe!

@jl3759 3 года назад

@@NoRecipes Thanks Marc. I have made several of your recipes (too many to count) and it's hard to pick a favourite. It's a permanent bookmark for me and now several of my friends. I have to say it all started with the karaage! Plus I'm hooked on riceberry now. Stay well too...love from Toronto, Canada!

@marianamorgado979 3 года назад

Very nice videos!

@NoRecipes 3 года назад

Thank you Mariana!

@SkiLLFuNSCHOOL Год назад

Tell me please. Chawanmushi can be prepared earlier before the arrival of guests and how to reheat it if it cools down? Thank you!

@NoRecipes Год назад

You can prepare the cups with the filling and the custard and keep it refrigerated, but I would not recommend cooking it until you're ready to serve it. Cooling and reheating it will cause the custard to overcook and it will change the texture. Keep in mind that if you refrigerate the custard it's going to be colder going into the steamer so it will take longer to cook. Another option would be to make it ahead and serve it chilled. I've seen this done in summer, but you want to make sure you don't add anything (like chicken) that will get hard once cooled.

@tanluwils1736 4 года назад

Nice! I haven't made a savory custard before - unless a quiche counts? This recipe reminded me of a quiche minus the dairy and crust. It seems very versatile, so I'll have to give it a try for sure. Have you tried making a sweet custard using this method?

@NoRecipes 4 года назад

Hi Tanluwils, I guess it kind of fits in the same box as quiche being a savory custard, but the texture and flavor are quite different. It's probably better to think of this as a soup as the egg disintegrates into soup when you scoop it into your mouth. As for trying a sweet version it's funny that you mention it, as I'm currently testing a sweet creme caramel using the same method. 😆

@tanluwils1736 4 года назад

@@NoRecipes Then I look forward to seeing what kind of sweet custard you come up with! Also, my wife made chawanmushi tonight using whatever we had around the house and it came out awesome! Left you a comment on Instagram with a photo!

@andreaherzog-kienast9343 2 года назад

I cooked it today, but I had some trouble with water tourned out of the mushrooms. As it's something between a stock and a custard, I was not able to pour off the water from the top easily. OK, I could have used a paper towel but I would like to have less work :). Any idea what I was doing wrong?

@NoRecipes 2 года назад

Hi Andrea, a couple of possibilities to consider here. 1) A good chawanmushi is supposed to skirt the line between soup and custard. It has barely enough egg to set and it should be silky smooth and turn into soup when you put it in your mouth without much chewing or moving it around your mouth. It's also not unusual for there to be a little extra soup around the edges or along the bottom. 2) If the custard was pockmarked with holes and the egg and the soup seemed to separate, this means it was overcooked. The proteins in the egg seized up too much and forced the liquid to spectate out. 3) What kind of mushrooms did you use, and did you wash them first? Some mushrooms tend to have much more water than others. Aside from the their flavor, shiitake also tends to contain a lot less water than some other types of mushrooms. Also if you washed them, mushrooms will soak up water like a sponge, which is why it's better to wipe them with a damp paper towel.

@xiomaraf.7770 4 года назад

Hello mark thanks uuuum sounds good scallops I never try them🙏

@NoRecipes 4 года назад

Hi Xiomara, scallops are one of those things that can be really good if you can find good quality ones, but unfortunately many have been treated with chemicals and don't taste that great. These are just some ideas of things that you can use, but other proteins like chicken or a light white-meat fish work great as well.

@xiomaraf.7770 4 года назад

@@NoRecipes Wooow thanks 🙏