Make the most of your leftover oden broth and ingredients! This easy and budget-friendly oden chawanmushi is made conveniently in a frying pan. It has a gentle flavor infused with the umami of the broth, perfect for adding an extra dish to your meal. Enjoy delicious steamed custard without needing a steamer!
Ingredients
Main Ingredients (2 servings)
- Eggs 2
- Leftover Oden Ingredients (daikon radish, hanpen, chikuwa, etc.) (to taste)
- Shimeji Mushrooms 1/4 bunch
- Scallions (green onions) (to taste)
Seasonings
- Oden Broth + Water 300ml
- Shiro Dashi (White Soy Sauce Base) (to taste)
Steps
- Cut the leftover oden ingredients (daikon radish, hanpen, chikuwa, etc.) into bite-sized pieces.
- Separate the shimeji mushrooms (1/4 bunch) and place them in bowls with the cut ingredients.
- Combine the leftover oden broth with water to make 300ml total. [Key Tip!] If you don't have enough oden broth, add water to reach 300ml. Adjust the flavor with Shiro Dashi (White Soy Sauce Base) if it's too bland.
- Crack 2 eggs into the prepared 300ml broth and mix well, breaking up the egg whites.
- Strain the egg mixture through a sieve into the bowls containing the ingredients.
- Cover the bowls filled with the egg mixture with aluminum foil.
- Place the bowls in a large frying pan. Pour water into the frying pan so that the bowls are submerged about 1/3 to halfway.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium-low, cover the pan, and steam for about 15 minutes.
- After steaming, check if it's cooked through by inserting a bamboo skewer or similar.
- Carefully remove the bowls from the pan, being mindful of the steam.
- Garnish with chopped scallions (green onions) as desired, and it's ready to serve.
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