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Have you tried Chawanmushi, the savoury egg custard with an umami edge? The popular side dish is commonplace on Japanese menus, but we've also recently seen Western chefs switching on to its silky depths in their chawanmushi recipes.
But chawanmushi is also within easy reach of humble home cooks where the versatile comfort food can be tailored to individual taste, or even leftover ingredients in the fridge.
What is Chawanmushi?
The basic egg base lends itself to a variety of favourite fillings like prawns, chicken, gingko nuts, kamaboko steamed fish cake, shitake mushrooms or spring onions (check out the ideas below) and toppings like salty roe.
Chawanmushi is usually eaten with a spoon allowing the silky, quivering like custard to be scooped up by the mouthful.
So how do you make Chawanmushi?
Making chawanmushi is very simple. The clue is in the name "chawan" meaning teacup or rice bowl, and "mush" meaning steamed in Japanese.
Chawanmushi ingredients are store cupboard essentials put together using simple techniques - lightly beaten eggs, to which dashi, soy and mirin are added, then strained and steamed in individual bowls, or ramekins, in a water bath for 10-15 minutes until set.
Chef Brady Williams of Seattle's Canlis walks us through how to make chawanmushi in this video recipe from Saveur:
Check out these ideas which highlight just chawanmushi lends itslef to creative toppings and fillings:
• K O M E Y U I • 📍Port Melbourne, Bay St Chawanmusho with Foie Gras . . ✍🏻️Oh. My. God. I don't even know where the start? Is this what savory heaven tastes like? This steamed egg literally just melts in your mouth. So much flavour and richness. However, do not eat one by yourself though, share with someone else because it will definitely be too much for you and you won't get to enjoy the rest of the meal as much since it's so decadent