Chawanmushi (茶碗蒸し,Chawanmushi, literally “tea cup steam” or “steamed in a tea bowl”) is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ. – Wikipedia
Here’s a peak of what we put in our Singapore version, ham and sliced button mushroom!
Instead of dashi (a type of Japanese soup stock), we substituted it with soy sauce and water. The rest of the ingredients were eggs, water and a dash of rice wine poured into chinese tea cups. I was amazed that the mix was YELLOW!!! Usually, I am used to cooked chawanmushi which came as creamy white.
Here’s the chawanmushi 50% cooked after 8 minutes, we did not have tea cup covers so we used dish plates intead. Covering the cups is very important to prevent the formation of the air holes as seen in the cup at the bottom of the photo (I did not have enough coasters). The yellow mixture is now getting to be a dull yellow and the white are appearing. I used a bamboo stick to poke the chawanmushi, it is supposed to be cooked when clear liquids flows out instead of the egg mix.
At about 12 minutes, added the garnish…usually, the Japanese added the fish cake which we don’t have so we decided on spring onion. The chawanmushi is almost cooked here and you can see that it is all creamy white.