Hi everyone!
I’ve made chawanmushi a few times and I need help understanding if I’m doing it right. I think so, but since I’ve never had it made for me I have nothing to compare it to.
The custard is maybe 1/4 to 1/3 of the top half of the dish. The rest is a close to clear broth.
The custard is super delicate but holds form and jiggles.
Should there be more custard? Should the custard be thicker?
It tastes great but it feels like more of a soup with a little custard over the top.
I used https://www.justonecookbook.com/chawanmushi-savory-steamed-egg-custard/ as a recipe but used a bamboo steamer.
I used the recommended 1:2.5 egg to dashi ratio and measured using a kitchen scale.
Thank you!
7 comments
That looks amazing! No bubbles up top, you said it set all the way through properly. From here on out i think you’re good to play around with personal preference. More extras, less extras, salt levels, firmness
I’d suggest trying using some chili crisp on top if you want a little extra texture when serving
The worlds your oyster
I’m confused on what you mean when you say the top 1/3 is custard and the rest is clear broth.
And you also said that its soupy….
From your post it almost sounds like the top is actually egg custard, and then most than half is liquid??
It is supposed to be custard texture throughout and not “soupy”.
Do you have a pic of the inside? Like after you eat half
Should be custard all the way to the bottom. Lots add ons release .moisture while cooking causing the separation. I don’t know how to fix it.
Never heard of this before.
One of my favorite Japanese dishes. Looks delicious
Never made her recipe before, but are you measuring out the one to 2.5 ratio with a scale?
As others have said, it should be custard all the way to the bottom
It shouldn’t have two layers if that’s what you mean maybe you didn’t combine them well enough? If you’re worried about bubbles, you can whisk more but just pour through a strainer into the container
They look great though!