Chawanmushi Recipe

Directions

1. 1

   Prepare the Dashi Stock

   Begin by preparing the dashi stock. If using instant dashi powder, mix according to package instructions to yield approximately 300 ml of dashi stock.

2. 2

   Mix the Egg Mixture

   In a large mixing bowl, crack the 4 eggs and whisk them gently. Add the dashi stock, soy sauce, mirin, and salt to the eggs, whisking until well combined and smooth.

3. 3

   Prepare the Fillings

   In a separate bowl, combine the diced potato, sliced mushrooms, and chopped chives. This mixture will be added to the chawanmushi for flavor and texture.

4. 4

   Prepare the Steaming Setup

   Set up a steamer pot or a large pot with a steaming rack. Fill the pot with enough water to steam the chawanmushi without submerging the cups, and bring the water to a gentle simmer.

5. 5

   Combine Egg Mixture and Fillings

   In 4 small cups or ramekins, divide the potato, mushroom, and chive mixture evenly. Pour the egg mixture gently over the fillings, filling each cup about 3/4 full.

6. 6

   Steam the Chawanmushi

   Carefully place the filled cups into the steamer. Cover the pot with a lid and steam on low heat for about 15-20 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.

7. 7

   Serve

   Once cooked, remove the chawanmushi from the steamer and let cool slightly before serving. Top each cup with a spoonful of creme fraiche before serving.