This Japanese savoury custard is very simple to make at home, although it leaves the distinct impression of its creator having a highly evolved skill set. The key here is to not to rush the cooking, letting the custard set slowly and only just, resulting in a silky-smooth finish, the proteins only delicately cooked. You can always use different proteins and vegies, but these are wonderful for beginners.
Chawanmushi (savoury steamed egg custard).Credit:William Meppem. Styling by Hannah Meppem
Serves 2
2 slices raw chicken breast
2 green prawns, peeled and deveined
3 shiitake mushrooms, stems discarded, caps sliced 3mm thick
3 tbsp podded edamame
2 spring onions (green and white parts), finely sliced
1 tsp salt flakes
2 tsp saké
For the custard
3 eggs
350ml miso soup
2 tsp light soy sauce
2 tsp mirin
1. Set a steamer basket over a lightly simmering saucepan of water or set an electric steamer (rice cookers generally have a steamer basket) to a medium-low heat.
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2. Whisk the custard ingredients in a medium bowl, then strain through a sieve.
3. Divide the other ingredients between two small bowls or Japanese-style teacups. Pour the custard evenly over them, skimming off any bubbles from the surface.
4. Place the cups in the steamer and cook for 10 minutes. Set aside for 2 minutes to finish setting, then serve.
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