That was an exciting moment when Oligo mentioned that we were going to make Chawanmushi today~ but when everyone had recovered from that initial thrill, we paused a bit, and hesitantly questioned, is that…steamed egg?
So what is the difference between Steamed egg and Chawanmushi ? After a bit of Google-ing this is what we got:
According to a cookbook left to us from Edo jidai period (1603-1867), there was a popular dish that had been invented in 1790, the year of Kansei. The dish was loved by the people in Kyoto and Osaka before it came to Edo and Nagasaki, you guessed it! It was this dish right here, steamed egg with lots of filling inside. The Japanese fancied the name “Chawanmushi”, but some cookbooks plainly call it “Japanese steamed egg”.
Ingredients (serves 8):
Soup stock, 1200cc (approx. 5 cups) (can adjust the flavour of this). The ratio of the soup stock is very important! It is 150cc (approx. 0.6C) for each serving. This time we used Miso as our stoup stock.
Salt, to taste
Soy sauce, to taste
Mirin, to taste
Filling of your choice, we used mushroom, vegetarian lobster, vegetarian fish etc.
- Dissolve the Miso in warm water, that’s our soup stock.
- Beat the eggs, then mix the Miso with it.
- Strain the egg mixture to remove the albumin so the texture of our egg is very fine and even.
- To add more flavour and colour to the filling, we can soak it in some sauce first (salt, soy sauce and mirin).
- Evenly spread the filling between 8 little cups, you can adjust the amount of filling to your liking.
- Fill the cups 80% with the egg mixture, and if bubbles appear at the top, pop them, then gently knock the cups against the table to bring out any more air bubbles. This is so that the surface of the egg, when cooked, is nice and smooth.
- Cover the cups with glad wrap to avoid steam getting inside when it is cooking.
- Then place the cups inside the steamer, set the steamer to 90℃, did not need to preheat.
- Cook for 17-20 mins and ready to eat.
Can’t wait to try it! Not only is the surface very fine and smooth, the texture of it on the taste buds is also soft and tender.Plus the Miso as soup stock, it’s as if the golden foam of the sea was dancing on the tip of your tongue, absolutely magical~
If you don’t have a steamer, you can use a pot or a pan on your stove. In which case, you would wait for the water inside the pot to boil, and the steam escaping already before you put the cups in.
Place a lid on the pot and cook for about 3 mins on high heat.
It is important not to seal the pot, leave a gap for the heat to escape, that should keep the temperature at about 85-95℃. If it is too hot inside the pot, the egg will “age”, and not be tender.
After 3 mins, seal the pot, then cook on medium heat for 10 mins.
When the egg has solidified, it’s ready to serve.