Chawanmushi (茶碗蒸し), also known as Savory Egg Custard or steamed egg, is a favorite of mine for its rich source of proteins and smooth texture.
Literally, Chawan means tea bowl, Mushi means steamed in Japanese.
The first time I tried this meal was when I was living in La Jolla, California, studying and working hard. I wanted something that is fast and easy to prepare, and got this inspiration from Japanese meals.
Serving : 1
Preparation : < 5 minutes
Cooking time: 10-15 minutes
♥ 1 egg
♥ water (2x egg size)
♥ 1/2 tsp sesame oil
♥ 1tsp light soy sauce or 1tbsp anchovies (or 1/4 tsp salt)
♥ pinch (1/4 tsp) of sugar
♥ pinch of pepper
Extra ingredients (optional):
♥ ginkgo nut
♥ lily roots
♥ mushrooms e.g shitake, enoki
♥ meat e.g. chicken, crabsticks (shredded)
♥ Kamaboko fish cake slices
♥ sake / mirin
♥ green onion, chopped
♥ white sesame seed, roasted
1. In a bowl / cup, mix egg with water, soy sauce, oil, pepper.
2. For smooth texture, strain the egg mixture through a sieve (optional). Add extra ingredients (optional)
3. Steam at medium heat for 10-15 minutes. If clear broth comes out when poked, it’s ready.
♥ To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks.
♥ Eggs vary in sizes. To know the best amount of water to mix with the egg is by using the size of the egg shell. For each egg, add 2 times of water of its egg shell.
♥ If you do not use a cup with lid for steaming, use bowl covered with aluminium foil.
♥ Check after 8 minutes. If you steam too long, there will be little holes on the custard.
Check also our other #5minutemeal recipe.