Chawanmushi was one of those things I learned to eat because the first time I ate it there was a moment of: “Ugh!” as the texture of chawanmushi is slightly odd if you’re not used to it. But now it’s something I make if I have a bottle of dashi stock in my fridge and want something hot and quickly as it only takes about 5-15 minutes to prepare and cook. Although I have to admit it does not always work. Sometimes I get a nice velvety texture, sometimes just a soup with egg, in either case the taste is usually fine.
Goes to show that sometimes you need to give food a second chance they might become favorites over time. Except natto and durian, I will not give those a second chance simply because their odors are terrible and off-putting.
chawanmushi cup (actually any cup will do as long as there is a lid)
+ whatever you would like to put in it
- Crack egg into the cup and give it a quick beating with chopsticks or fork.
- Pour dashi stock until the cup is filled and whisk the egg and dashistock. This means that you should not fill it to the brim.
- Add whatever else you want in it, e.g. shrimp, bits of meat or vegetables.
- Place the cup, with a lid on, in a pot of water (about 2-5 cm of water) and set it to boil with a lid. About 7-10 minutes later you have chawanmushi (or something that resembles).
If you don’t know how to make dashi, here is an excellent guide.