Steps

1. Place Silken Tofu 150g in a bowl and mash thoroughly with a whisk until smooth, about 2-3 minutes. (Key Tip!) Thoroughly mashing the tofu results in a smoother, more pleasant texture. Using silken tofu yields an even smoother finish.
   🕒 00:42
2. Crack Egg 1 into a separate bowl. Ensure no shell fragments are present, then add to the bowl with the tofu and mix gently until the tofu and egg are fully incorporated.
   🕒 01:44
3. In a separate bowl, combine Potato Starch 2 tsp, Light Soy Sauce 1 tsp, Mirin (Sweet Rice Wine) 2 tsp, Sugar 1/2 tsp, and Reduced Salt Hondashi (Soup Stock) 1 tsp. Mix gently, dissolving the potato starch first to prevent lumps. (Key Tip!) Adding potato starch prevents it from becoming too runny, resulting in a satisfying texture. Using reduced salt Hondashi easily adds umami flavor.
   🕒 02:43
4. Add the prepared sauce mixture to the bowl with the tofu and egg. Mix thoroughly with a rubber spatula or whisk until smooth.
   🕒 04:29
5. Transfer the mixture to a large heat-resistant container and cover with plastic wrap (to prevent drying). Leave a small gap in the wrap to allow steam to escape.
   🕒 04:49
6. Microwave on 600W for 4 minutes. (Key Tip!) If making a double portion, double the ingredients and microwave each serving separately. Microwaving simultaneously can cause the surface to dry out and become tough.
   🕒 05:18
7. After microwaving, re-cover with plastic wrap and let it steam for 5-10 minutes. (Key Tip!) Steaming ensures even cooking throughout and a consistent temperature for better flavor. It tastes best when the temperature has slightly cooled down from piping hot.
   🕒 06:02
8. Garnish with Mitsuba (Japanese wild parsley) if desired. Steaming the mitsuba along with the chawanmushi enhances its aroma.
   🕒 06:47