Genmaicha Silky Steamed Egg (Chawanmushi)
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Genmaicha Silky Steamed Egg (Chawanmushi)
Serves: 2
Time: 35–40 minutes
Ingredients
- 2 eggs
- 330ml water
- ½ tsp dashi powder
- 1 tsp sake
- 1 tsp soy sauce
- ½ tsp salt
- ½ tsp genmaicha powder
- Mushroom, finely chopped
- Carrot, finely chopped, plus extra for garnish
- Parsley, finely chopped
- Loose-leaf genmaicha, for garnish
Instructions
- Prepare the ingredients. Finely chop the mushroom, carrot and parsley into small pieces.
- Make the egg mixture. Whisk together the eggs, water, dashi powder, sake, soy sauce, salt and genmaicha powder until well combined.
- Strain until smooth. Pour the egg mixture through a fine metal strainer to remove foam and lumps for a silky custard.
- Assemble the cups. Divide the chopped mushroom, carrot and parsley between heatproof cups. Gently pour the strained egg mixture over the ingredients.
- Prepare the steamer. Fill a saucepan with water to about halfway up the sides of the cups. Place the cups inside, making sure no water enters them. Cover with a lid, placing a damp kitchen paper towel beneath the lid to catch condensation. Keep the towel away from the heat source.
- Steam gently. Bring the water to a boil, then reduce the heat to low and steam for 15 minutes. Halfway through, carefully add a little extra carrot for garnish, if desired.
- Let it rest. Turn off the heat and leave the cups covered for another 10 minutes to finish setting gently.
- Garnish and serve. Finish with a sprinkle of loose-leaf genmaicha and serve warm.
Notes
Keep the heat low: Gentle steaming helps create a delicate, silky texture without large air pockets.
- Strain for a smooth finish: Removing foam before steaming helps achieve a refined custard.
- Check for doneness: The custard should be just set with a slight wobble in the centre. If it is still liquid, steam for a few more minutes.
- Enjoy the roasted notes: Genmaicha adds a mellow, toasty aroma that pairs beautifully with the savoury dashi base.