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The first time I ever tried chawanmushi was in Los Angeles at a Yohei’s parents house during our yearly college pilgrimage to LA for spring break. Before moving to the states from Japan, Yohei’s father had been a sushi chef. Vividly recall sitting down at their dining table with Annie, Yohei and Steve and out came these mini pots with a lid on it and we opened it to reveal a delicious savory egg custard with chicken and shiitake mushrooms and green onions.
Almost a year ago now I see Monica’s post for sous vide chawanmushi and immediately rush out to buy the dashi at my local market, but the dashi sits on the shelf for months untouched. Then suddenly a feeling came back a couple weeks ago that I wanted to make this, after all the last time I had it in a restaurant I was too eager to eat it and burned my tongue on the custard, and ended up letting my dinner companion eat the rest. I didn’t get my fill of it then, and decided now was the time to make it at home.
The one difference for my version from Monica’s is I wanted the shiitake in mine, so I just added it in.
Here’s what you need:
- Nomiku or any other sous vide device
- Pot or water container
- Four 8 oz mason jars
- Medium and large sized mixing bowls
- 2 teaspoons Instant Dashi Powder
- 2 Cups Warm Water
- 3 Large Eggs
- 4 teaspoons Ikura – You can find these larger salmon roe at any asian market in the fish section. (Optional)
- 1 Scallion, Minced
- 4 Shiitake Mushrooms, Minced (Optional)
- Mix dashi powder into the warm water until it is dissolved in a medium sized bowl. Let the dashi broth settle.
- In a large bowl, slowly whisk eggs with chopsticks until blended. You do this slowly as to not avoid having too much air or bubbles in your mixture to keep the custard super silky smooth.
- Gently stir in the dashi broth into the eggs with chopsticks.
- In four 8oz mason jars, slowly pour in chawanmushi base, careful not to create any air bubbles, then put the shiitake into the jars if you decided to use them. Seal by securing lid tightly and place into water bath with tongs.
- Set Nomiku temperature to 80°C (176°F). Once the temperature has been reached, sous vide for 1 hour. Remove from water bath carefully with tongs and let cool, the metal is hot after being sous vide I’ve made the mistake of trying to pull them out or move them with just my hands, bad idea guyz. Also don’t preheat the waterbath prior to putting in the mason jars as there is a possibility that they will shatter based on the heat.
- To serve, top with a teaspoon of ikura and a pinch of mined scallion.
Super easy and silky smooth chawanmushi, almost just like Yohei’s dad used to make it.