Nimono Recipe
Chawanmushi, Steamed Egg Custard, Crab, Ponzu, Smoked Trout Roe, Walnut Oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, dashi stock, soy sauce, and mirin until well combined. Strain the mixture through a fine sieve to ensure a smooth texture.
- 2
Prepare the Steaming Setup
Set up a steamer pot on medium heat. If you don't have a steamer, you can place a heatproof dish on a rack over simmering water.
- 3
- 4
Steam the Custards
Cover the cups with aluminum foil to prevent water droplets from falling in. Steam for about 15-20 minutes, or until the egg custard is set.
- 5
Prepare to Serve
Once cooked, remove the cups from the steamer and let them cool slightly. Drizzle with ponzu sauce and walnut oil.
- 6
Garnish and Present
Top each custard with smoked trout roe and chopped green onions before serving. Enjoy warm.
