Chawanmushi

Method

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1. Beat the eggs thoroughly but without whipping in air — drag the chopsticks through rather than lifting them.

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2. Stir in the cooled dashi, soy, mirin and salt, then pass the mixture through a fine sieve twice. This is what gives the glassy surface.

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3. Toss the chicken with the sake and divide it between four heatproof cups with the prawns, shiitake, kamaboko and ginkgo nuts.

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4. Pour the custard mixture over, filling each cup about three-quarters. Prick any surface bubbles with a skewer.

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5. Cover each cup with its lid or a square of foil.

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6. Set the cups in a steamer over water at a bare simmer, wedge the steamer lid slightly open with a chopstick, and steam for 12 to 15 minutes.

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7. Test with a skewer at the edge: clear liquid means it is set, cloudy means it needs 2 minutes more.

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8. Lay a mitsuba leaf on each, replace the lids, and serve hot with a spoon.

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Chef’s Tips

• Low heat is everything. A hard boil in the steamer gives a pockmarked custard in under a minute.
• Cool the dashi before mixing or the eggs will start to set in the bowl.
• It is equally good chilled in summer, when it sets a little firmer.

Pairing Suggestions

• A kaiseki-style meal, as a first or middle course
• Sake, warm or chilled
• Grilled fish and rice

Storage & Reheating

Keeps 2 days refrigerated and is pleasant cold. Reheating tends to overcook it; eat it chilled instead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.