Tips for the PERFECT chawanmushi 🥚

I’ve perfected the art of home made chawanmushi thanks to a few years of researching & tips from a canteen vendor at my ex workplace with a Japanese chef husband 🤩

I shall not gatekeep!

Recipe wise I’ve now reached a stage of agaration… which means… you probably can just google for a random simple recipe online. Then look at my tips for extra oompf!

You can start with a recipe like: THIS

But for beginners, you can practise by omitting the additional ingredients first. A plain chawanmushi that’s well seasoned is just as tasty imo 🤤

TIPS

🥚 using chawanmushi cups with covers

I got ours from taka at a sale! You can find these easily, like daiso!

Reason being, the material helps to maintain a steady temperature and prevents over cooking. I’ve tried using non chawanmushi cups & it really overcooks much easier.

🥚 sieving the mixture at least twice

This is very very important for a smooth texture.

When pouring, tilt the cup at an angle and ensure the mixture flows slowly from the side of the cup to minimise any splashing which creates air bubbles.

Ensure you also remove any mini bubbles on the surface before steaming.

Patience is key here!

🥚 watch the heat

I prefer traditional water in pot steaming to my electric steamer because it’s easier to control the heat with the water. Usually the electric steamer is way more intense with the steam. Whereas for the traditional pot method, I can remove the pot from the heat for awhile, open the lid without fears of spoiling my steamer etc.

when the water starts to boil, then I turn the heat down low and start the timer for about 10-12 mins.

Usually I check in at the 8-9min mark to open the lid a little, and switch off the heat for it to steam for the last 2-4 mins. It’s hard to describe this step, basically you want a nice steady steam but not too intense. The water should be just boiling, not too aggressively 🥹 the gentle steaming is how we get a nice consistent smooth texture!

If you’re uncertain in the beginning, you can use a thin satay stick or toothpick to poke the mixture at the 10 min mark to see if it’s done inside!

Happy steaming!

Absolutely love love love chawanmushi and these tips given to me have helped me create the perfect ones at home 🤤

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