Chawanmushi with Chives & Caviar
Chawanmushi with Chives & Caviar
Ingredients
For the Dashi
- 500 ml water
- 1 piece kombu, approximately 10 cm square
- 5 dried shiitake mushrooms, medium-sized
- 10 g bonito flakes
For the Custard
- 3 eggs, large
- 1 teaspoon soy sauce
For the Topping
- 1 bunch chives
- 4 spoonfuls caviar, proper spoonfuls
Instructions
- 1
To make the dashi, pour 500 ml of water into a saucepan. Add the kombu piece and dried shiitake mushrooms. Bring the water to a gentle boil over medium heat.
⏱️ 8 min
- 2
Once the water is boiling, remove the kombu. Add the bonito flakes to the boiling water. Let it simmer for 30 seconds, then remove from heat. Strain the dashi through a fine-mesh sieve into a separate heatproof container, separating the liquid from the solids. Discard the solids.
⏱️ 5 min
- 3
Crack the 3 eggs into a bowl. Gently whisk the eggs using chopsticks, being careful not to incorporate too much air or create excessive foam. The goal is to break up the yolks and combine them without vigorous whisking.
⏱️ 2 min
- 4
Pour 300 ml of the strained dashi into the whisked eggs. Add 1 teaspoon of soy sauce to the mixture. Gently mix the egg, dashi, and soy sauce together with chopsticks until just combined.
⏱️ 2 min
- 5
Strain the egg mixture through a fine-mesh sieve into a measuring cup to remove any remaining egg white strands or foam. This ensures a silky smooth custard.
⏱️ 2 min
- 6
Pour the strained egg mixture evenly into four small serving bowls or chawanmushi cups. Finely chop the bunch of chives.
⏱️ 3 min
- 7
Sprinkle a generous amount of the finely chopped chives on top of the egg mixture in each serving bowl. Cover each serving bowl with its lid.
⏱️ 3 min
- 8
Place the lidded chawanmushi cups into a larger pot or steamer. Add water to the larger pot, ensuring it comes about halfway up the sides of the chawanmushi cups. Bring the water to a boil, then reduce the heat to low, allowing it to gently steam. Steam for 10-15 minutes, or until the custard is just set but still slightly wobbly in the center.
⏱️ 15 min
- 9
Once steamed, carefully remove the chawanmushi cups from the larger pot. Open the tin of caviar. Add a proper spoonful of caviar on top of each steamed chawanmushi. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chawanmushi with Chives & Caviar
For the Dashi
- 500 ml water
- 1 piece kombu, approximately 10 cm square
- 5 dried shiitake mushrooms, medium-sized
- 10 g bonito flakes
For the Custard
- 3 eggs, large
- 1 teaspoon soy sauce
For the Topping
- 1 bunch chives
- 4 spoonfuls caviar, proper spoonfuls
Instructions
- 1
To make the dashi, pour 500 ml of water into a saucepan. Add the kombu piece and dried shiitake mushrooms. Bring the water to a gentle boil over medium heat.
⏱️ 8 min - 2
Once the water is boiling, remove the kombu. Add the bonito flakes to the boiling water. Let it simmer for 30 seconds, then remove from heat. Strain the dashi through a fine-mesh sieve into a separate heatproof container, separating the liquid from the solids. Discard the solids.
⏱️ 5 min - 3
Crack the 3 eggs into a bowl. Gently whisk the eggs using chopsticks, being careful not to incorporate too much air or create excessive foam. The goal is to break up the yolks and combine them without vigorous whisking.
⏱️ 2 min - 4
Pour 300 ml of the strained dashi into the whisked eggs. Add 1 teaspoon of soy sauce to the mixture. Gently mix the egg, dashi, and soy sauce together with chopsticks until just combined.
⏱️ 2 min - 5
Strain the egg mixture through a fine-mesh sieve into a measuring cup to remove any remaining egg white strands or foam. This ensures a silky smooth custard.
⏱️ 2 min - 6
Pour the strained egg mixture evenly into four small serving bowls or chawanmushi cups. Finely chop the bunch of chives.
⏱️ 3 min - 7
Sprinkle a generous amount of the finely chopped chives on top of the egg mixture in each serving bowl. Cover each serving bowl with its lid.
⏱️ 3 min - 8
Place the lidded chawanmushi cups into a larger pot or steamer. Add water to the larger pot, ensuring it comes about halfway up the sides of the chawanmushi cups. Bring the water to a boil, then reduce the heat to low, allowing it to gently steam. Steam for 10-15 minutes, or until the custard is just set but still slightly wobbly in the center.
⏱️ 15 min - 9
Once steamed, carefully remove the chawanmushi cups from the larger pot. Open the tin of caviar. Add a proper spoonful of caviar on top of each steamed chawanmushi. Serve immediately.
⏱️ 3 min