2/26/2008

The very basics of Chawan Mushi is getting the eggs to set in a smooth and silky consistency. It’s not an easy task to do sometimes because the surface of the Chawan Mushi may sometimes get distorted due to moisture or air bubbles. I love eating Chawan Mushi because it’s such a comfort food. You can never go wrong with it especially if you’re feeling a little blue.

In most Japanese restaurants, Chawan Mushi is served with bento sets and it’s filling may vary from having gingko beans, to shrimps, to chicken to thinly sliced fish rolls. No matter how it’s served, it is the texture of the eggs that makes eating Chawan Mushi a very smooth and pleasant experience. It’s not exactly hard to replicate Chawan Mushi at home. In fact, many people do it. The only thing is perfecting it and practice makes perfect!

Here’s a basic Chawan Mushi base where you can add whatever toppings or fillings you want.

Egg Mixture:
3 eggs,
500cc dashi (ichiban-dashi),
1/2 teaspoon salt,
1/2 teaspoon usukuchi (lightly flavored) soy sauce.

Method:
1. Lightly beat eggs, salt, soy sauce and dashi. Make sure you do not overbeat the eggs of you’ll have a less smooth and possibly hardened steamed chawan mushi.
2. Strain the egg mixture over a sift.
3. The egg mixture is now ready for use. To cook, put the egg mixture along with the other fillings onto a steamer and steam for approximately 20minutes. Your chawan mushi should turn opaque and jelly-like in texture.

Optional fillings: Gingko nuts, chicken, shrimps, quail eggs, mushrooms, vegetables, seaweed.