Chawanmushi Recipe

Preparation

1. 1

   Prepare the Dashi Stock

   In a saucepan, bring dashi stock to a simmer. Remove from heat and let cool slightly.

2. 2

   Mix the Egg Mixture

   In a mixing bowl, whisk together the eggs, soy sauce, mirin, and salt until well combined.

3. 3

   Combine and Strain

   Gradually add the slightly cooled dashi stock to the egg mixture, whisking gently to combine. Strain the mixture through a fine sieve to remove any bubbles and ensure a smooth texture.

4. 4

   Prepare the Mushrooms

   Clean the matsutake mushrooms and slice them thinly. Gently sauté in a small pan until just tender.

5. 5

   Assemble and Steam

   Place a small amount of sautéed matsutake mushrooms in each chawanmushi cup. Pour the egg mixture over the mushrooms, filling each cup about 3/4 full. Cover each cup with aluminum foil.

6. 6

   Steam the Chawanmushi

   Fill a steamer pot with water and bring to a boil. Place the cups in the steamer and cover. Steam for about 15-20 minutes or until the custard is set but still slightly wobbly in the center.

7. 7

   Garnish and Serve

   Remove from the steamer, let cool slightly, and top each chawanmushi with a piece of Maine uni and a sprinkle of chopped chives or scallions before serving.