How to make it

  • Whisk the eggs and broth together. Let stand for a minute and strain through fine mesh. Put any add-ons in into chawan mushi cups or small bowls, filling each bowl less than 1/3 full. Cover with enough egg mixture to fill each bowl about 7/8 full. After bringing the water to a full boil, place cups in steamer and steam 1 to 2 minutes over high heat. Turn the heat to low and steam for about 15 more minutes. To test for doneness, poke each custard with a toothpick or bamboo skewer. If no liquid oozes out, your chawan mushi is done. An electric rice cooker can also be used for this dish. Add 2 cups of water to the rice pan, bring to a boil, and steam about 10 minutes. Any condensation that drips onto the food while cooking may dilute the flavor and ruin the delicate texture of the custard. To solve this problem, stretch a piece of absorbent cloth over the steamer before putting the lid on top.

Reviews & Comments 1

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    " It was excellent "
    bluewaterandsand ate it and said...
    I don't think I have ever tasted this before. Sure does sound delicious!
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