Ingredients
Serves 1
- 1 whole egg
- 1 egg yolk
- Dashi - 2.5 x total weight of eggs
- 1/2 tsp light soy sauce
- 1/2 tsp mirin
- Pinch of fine salt
- Optional Fillings:
- Raw prawn (peeled, deveined), scallops, crab...
- Small pieces of chicken thigh (lightly seasoned), very thinly sliced.
- Silken tofu cubes
- Shiitake or shimeji mushrooms
- Edamame (shelled)
- Keep fillings minimal and delicate — too much weight disturbs the custard texture
- Optional Toppings (after steaming):
- Finely sliced spring onion
- Salmon roe (ikura)
- Caviar
- Fresh grated truffle
- Sea urchin (uni)
- Optional Finishing Sauce:
- 1 tsp soy sauce
- 1 tsp warm dashi or ponzu sauce
- Prepare Custard 1. Gently whisk whole egg and yolk — do not aerate. 2. Add dashi (2.5× egg weight), soy sauce, mirin, and salt. 3. Stir gently until combined. 4. Strain through a fine sieve into a jug. 5. Skim off any surface bubbles. This step is critical for a smooth, pore-free finish
- Prepare Ramekins 1. Place a few pieces of chosen fillings into the bottom of each ramekin. 2. Pour the custard mixture slowly to fill ⅓ full. 3. Cover tightly with foil (prevents condensation marks).
- Wolf Steam Oven Cooking Schedule Step 1 - Steam mode - 85°C - 10 minutes (This gently sets the outer custard.) Step 2 - Reduce to 79°C - Continue for 8 minutes (This finishes cooking slowly and prevents splitting.)
- Check for Doneness - Surface should look smooth and slightly glossy. - Gentle wobble in the centre (like soft tofu). - Insert skewer → should come out mostly clean. If slightly under, leave in residual heat 1–2 minutes.
- Finish Remove foil carefully (avoid dripping condensation). Add toppings just before serving. Optional: spoon a small amount of soy-dashi sauce over. Chawanmushi is a light, protein-rich dish that provides high-quality amino acids, essential minerals, and gentle nourishment from eggs and dashi, making it both easily digestible and nutritionally balanced.
