Introducing Kouta Kento's ultimate Chawanmushi made with just two ingredients. Achieve a surprisingly smooth and silky texture easily in a skillet. This simple yet impressive dish overturns the notion that Chawanmushi is difficult to make. Experience the best mouthfeel with this recipe!
Ingredients
Main Ingredients (2 servings)
- Egg 1 large
Seasonings
- Mentsuyu (Noodle Soup Base) (double strength) 20ml (4 tsp)
- Salt to taste (optional)
Steps
- In a measuring cup, combine 20ml of double-strength Mentsuyu with 180ml of water to make a total of 200ml.
- Crack 1 large egg into a bowl and whisk until the whites are completely broken. (Key Tip!) It's crucial to whisk thoroughly without creating foam.
- Add the prepared Mentsuyu and water mixture to the whisked egg and mix well. (Key Tip!) Adding a pinch of salt can enhance the flavor.
- Add about 1cm depth of water (or desired amount) to a deep skillet.
- Gently pour the custard mixture into small bowls or mugs, taking care not to create bubbles. (Key Tip!) Straining the mixture will result in a smoother surface, but it's not mandatory.
- Bring the water in the skillet to a boil, then reduce to a very low heat.
- Place the bowls in the skillet, cover with a lid wrapped in a kitchen towel or cloth to prevent condensation from dripping.
- Steam over very low heat for about 5 minutes, then check for doneness by opening the lid.
- If the center is not yet set, cover again and steam for a few more minutes.
- Once the center is slightly wobbly, turn off the heat and let it steam with the lid on for a few more minutes using residual heat. (Key Tip!) Steaming with residual heat creates the perfect smooth and silky texture. Be careful not to overcook, as this can harden the surface.
- Open the lid, check for any remaining wobble, and it's ready!
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