AI-generated imageShiitake-Mitsuba Kombu Chawanmushi Cups
Silky Japanese steamed egg custard with shiitake and mitsuba in kombu dashi, gently steamed in two cups. Use a lidded pot, two heatproof cups, sieve and thermometer.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
1. Wash hands. Slice 60 g shiitake and wash and cut 12 g mitsuba into 3 cm lengths. Pour 600 ml steaming water in a pot and adjust so the water reaches about halfway up two heatproof cups.
- 02
2. Beat two eggs gently without whipping up foam. Mix in 250 ml cooled kombu dashi, 8 ml light soy sauce, 8 ml mirin and 1 g salt. Strain twice through a fine sieve.
Skim surface foam before straining for a smoother custard. Use cooled dashi, not hot broth, so the eggs do not begin to set during mixing. - 03
3. Divide shiitake and mitsuba between two cups and pour egg mixture evenly, leaving about 2 cm headspace. Cover each cup with foil.
- 04
4. Bring pot water to a boil, lower heat to very low. Carefully place cups in pot, keep lid slightly ajar and steam 16–20 minutes without vigorous boiling. Check thickest portion of egg custard reaches at least 71°C and no liquid egg remains; steam 2–3 minutes longer if necessary.
Move heatproof cups with tongs or oven mitts, keep hot water from entering the cups and check that the foil covers stay secure. Lower the heat if water boils vigorously; verify 71°C at the center rather than relying on time alone. - 05
5. Turn off heat, wait 2 minutes, remove hot cups with dry oven mitts. Beware steam as you peel back foil and serve warm with small spoons.
Helpful source links
Before you cook
Contains egg, soy and potentially wheat in soy sauce; check kombu dashi and mirin for fish/wheat and other allergens. Wash hands and tools after raw eggs. Cook egg custard to at least 71°C at the center; avoid burns from hot water and steam. Refrigerate leftovers within 2 hours at or below 4°C, and reheat to 74°C.
Allergens: egg, soy (light soy sauce), wheat (soy sauce may contain wheat), prepared dashi/seasoning may contain fish or other allergens
Image & source credits
AI-generated image.
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