Ingredients
Jidori eggs: 2
Dashi: 350 ml (cold or room temperature)
Mirin: 13 ml
Shiro shoyu: 13 ml
Roasted salt (available in Japanese markets): 1 g
Ginger: 3 g (grated)
This delicate, savory egg custard is a staple of Japanese cuisine and a dish Chef Kazuhito “Kaz” Mabuchi returns to for its purity and restraint. His version uses jidori eggs, light seasoning, and a gentle steaming method that keeps the texture smooth and silky.
How to make Kazuhito Mabuchi’s Chawanmushi
01.
Whisk the Base
- Whisk the eggs, dashi, mirin, shiro shoyu, and roasted salt in a medium bowl until fully blended.
02.
Portion the Custard
- Divide the mixture among 6 heat-safe cups.
- Cover each cup with plastic film, and poke a few small holes in the surface.
03.
Steam the Chawanmushi
- Place the cups in a steamer and steam at a gentle simmer for 8 minutes.
- Reduce the heat to low, and steam for an additional 3 to 4 minutes at a bare simmer, until just set.
