Our love for Japanese cuisine knows no bounds. Be it in new discoveries or the classic comfort food we love, their food fares seems to have a strong hold on our palates. Today, we’ll get to discover the wonders of Chawanmushi, a savory egg custard packed with umami. Packed with a variety of mushrooms, master this take from Chef Noel Mauricio of Le Petit Souffle.
Preparation time: 5 minutes | Inactive preparation time: 30 minutes | Cooking time: 15 minutes | Serves: 4
- 30 grams enoki mushrooms
- 25 grams chives, blanched
- 15 grams butter
- 25 grams shimeji mushrooms
- 30 grams shiitake mushrooms, sliced
- salt and pepper, to taste
- 3 large eggs
- 2 packets dashi granules
- 480 grams water
- 15 grams Japanese soy sauce
- 15 grams mirin
- 15 grams sake
- 20 grams mentaiko or salmon roe
1.) Get a bunch of enoki (sliced in pencil-width pieces) and tie with a piece of blanched chives. In a hot pan, melt butter and sear the enoki, shimeji, and shiitake mushrooms. Season with salt and pepper.
2.) Whisk the eggs, dashi granules, water, salt, soy sauce, sake, and mirin together. Strain the egg mixture through a sieve.
3.) Portion each of the mushrooms in ramekins or small bowls, and fill 3/4 of the way with the egg mixture. Cover with foil and steam for 10-15 minutes. Check by slitting a knife into the custard; if clear liquid seeps out, it is ready.
4.) Garnish with an assortment of mushrooms, soy sauce, mentaiko or salmon roe, and chopped chives.
Editor’s note: To blanch means to put food items in boiling water or steam for a short period of time.
Want more Japanese-inspired recipes like this? Check out this next recipe!