Chawanmushi. Japanese steamed eggs

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boom

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Joined
Oct 30, 2024
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91
Location
Bay Area, California
Us Cantonese have our own version. Way less silky and delicate. Ours is more, “in yo face” with sausages shrimp and vegs.

My wife prefers this one. So it’s the one I make.

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it is essentially DASHI stock. (mushroom, seaweed Japanese broth) mixed with eggs. 2.5X the volume or mass of broth vs eggs. strained and steamed after you season it with salt, soy sauce, and Mirin (Japanese cooking wine).

I weigh my eggs, and then multiply by 2,5 and add that volume of broth. the rest of the stuff you add is up to you. mushrooms, fishcake, and a raw shrimp at the bottom.

you steam it in a water bath and it comes out ethereal.
 
Us Cantonese have our own version. Way less silky and delicate. Ours is more, “in yo face” with sausages shrimp and vegs.

My wife prefers this one. So it’s the one I make.

View attachment 71475
That looks delicious and healthy! My version of steamed eggs includes a drizzle of soy sauce on top to enhance the umami flavor, as long as it’s not too salty already.
 
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