Chawanmushi is a savory Japanese egg custard typically served as an appetizer. Custards like chawanmushi are ideal for making in your Suvie because the constant temperature ensures the eggs are perfectly set. Salty-sweet chawanmushi can be flavored with a variety of different ingredients such as ginkgo nuts, mushrooms, shrimp, chicken, or fish, which are placed in the bottom of a ramekin and then topped with a mixture of egg and dashi. After cooking, the jiggly chawanmushi can be garnished with a variety of ingredients from decadent fish roe to hulled edamame to sliced fish cake. Our version is paired down so that you can use it as a baseline recipe; add any of your favorite ingredients to mix it up.
- 1 large egg
- ½ cup dashi
- 1 tsp soy sauce
- 1 tsp mirin
- ¼ cup dried sliced shiitake mushrooms
- 1 carrot, peeled and thinly sliced on the bias
- ¼ cup mixed garnishes such as sliced fish cake, edamame, or ikura
1) Soak shiitakes in ½ cup boiling water until reconstituted, about 10 minutes.
2) Whisk egg, dashi, soy sauce, and mirin together until homogenous, but not foamy.
Strain through a fine mesh sieve into a medium bowl.
3) Remove shiitakes from water.
Divide shiitakes between 2 ramekins and then pour egg mixture over top.
Cover ramekins with foil or plastic wrap and place in a Suvie pan. Fill pan with water to just below the top of the ramekins and insert into top right zone of your Suvie.
4) Place carrot slices in a separate Suvie pan and insert into the top left zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone
Protein: 175°F for 1 hour
Vegetable: 8 minutes
Starch: 0 minutes
5) Remove pans and ramekins from Suvie. Top egg mixture with carrots, scallions, and other garnishes.
Nutritional Information per serving (2 servings per recipe): Calories 90, Total Fat 3g, Total Carbohydrates 13g, Total Sodium 350mg, Total Protein 5g