Comments on: Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し)

By: Fellow Msian Away from Home

Fellow Msian Away from Home — Wed, 01 Feb 2012 18:56:05 +0000

Rasa Malaysia – try the following if you’re not satisfied with texture. Steam in at high heat for the first two minutes then lower the flame right down for the remaining 13 minutes – keeping the cups cowered of course. For ratio of dashi to egg, I find two cups of cold dashi and three eggs (lightly beaten, minimal bubbles and strained) works best.

Thanks for all your other recipes. They have been inspirational.

By: PH Kao

PH Kao — Sun, 04 Dec 2011 19:24:08 +0000

It is not correct to say that the Chinese version is served “plain”. Perhaps you have only had it plain. Chinese egg custard, depending on the region of China, will have flavor builders steamed with the egg custard base including seafood, sometimes chicken, and vegetables. Both Japanese and Chinese versions are lovely and delicate – neither is better as, in matters of taste, it is ultimately an issue of preference.

By: YT

YT — Thu, 01 Sep 2011 09:44:36 +0000

Hi, i’ve been trying your recipes and i must say it helped me score points with my husband! hee… but i’m a noob still and i can’t figure out the below about this recipe:

2 cups water
*
1/2 teaspoon dashi-no-moto (or equal amount of dashi stock)
*

Water

*Ratio of eggs to dashi stock/water is 1:3

My Dashi stock is in powder form….how does it work? is it 1/2teaspoon of dashi with 2 cups of water?

Thanks alot!

By: Mel

Mel — Mon, 04 Jul 2011 11:28:49 +0000

Tried this recipe and the chawanmushi was great! Thanks for sharing the recipe.

By: Rasa Malaysia

Rasa Malaysia — Tue, 03 May 2011 18:16:28 +0000

The water/steam of the rice cooker dropped to the surface of the steamed eggs. That’s why.

By: Leah

Leah — Tue, 03 May 2011 12:10:16 +0000

Hi all, my chawan mushi is very ugly. It does not have the smooth surface.instead , it looked like the surface of the moon. I use a rice cooker to steam. What did I do wrong?

By: mt

mt — Thu, 29 Jul 2010 18:00:50 +0000

My mother taught me how to make this, then I learned a Chinese version from my mil. I think the key differences are staining the egg mixture to give it the silky texture and using high quality dashi for the flavor. The ‘MSG’ flavor comes from seaweed, and dashi is made from seaweed (kombu).

By: Chawanmushi

Chawanmushi — Thu, 10 Jun 2010 22:37:46 +0000

[...] Adapted from: About.com:Japanese Food & Rasa Malaysia [...]

By: novice cook

novice cook — Thu, 05 Nov 2009 15:50:24 +0000

hey there, i finally tried e chawanmushi recipe n it turned out great! :))
this webbie is a treasure-trove of asian recipes. keep up e good work! ^^

By: jo

jo — Mon, 19 Oct 2009 14:50:12 +0000

I have this down to a science almost now – I practically live on chawan mushi – it is so delicious. My version is a little over 1/2 cup liquid (dashi stock is a must) to 1 egg. maybe a dash more dashi…(I usually do 1 1/4 cup dashi with 2 eggs) and I would probably fo 11/2 cups and a smidge more with 3 eggs.
I add a bit of chicken and shrimp marinated in mirin and soy, and some shelled edamame or green peas to the bowl and steam for about 20 minutes or until done. It is so simple and so satisfying. I have never bothered doing the straining of the egg. I mix it well and I find it smooth enough. It presents best in individual ramekins for serving to guests – but I eat the whole batch myself so I cook it in one big double boiler.