Chawanmushi Recipe

Vegetable broth: A flavorful liquid made from simmering vegetables, used as the base for the custard.

Soy sauce: A salty and savory condiment made from fermented soybeans, adding umami to the dish.

Mirin: A sweet Japanese rice wine that enhances the flavor profile with a hint of sweetness.

Silken tofu: A soft and smooth tofu that blends easily to create a creamy texture.

Mushrooms: Adds an earthy flavor and texture to the custard.

Spinach: Provides a fresh and slightly bitter contrast to the creamy custard.

When blending the silken tofu for this chawanmushi, make sure to achieve a completely smooth consistency to ensure a silky texture in the final dish. Using a high-speed blender can help achieve this. Additionally, when steaming, cover the bowls with a lid or foil to prevent condensation from dripping into the mixture, which can affect the texture.

• Vegetable broth - Substitute with miso broth: Miso broth adds a rich umami flavor that complements the delicate texture of chawanmushi.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar salty and savory taste.

• Mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar with a pinch of sugar mimics the sweet and tangy flavor of mirin.

• Silken tofu - Substitute with blended chickpea flour and water: Blended chickpea flour and water create a smooth, custard-like texture similar to silken tofu.

• Sliced mushrooms - Substitute with sliced shiitake mushrooms: Shiitake mushrooms offer a deeper umami flavor and a slightly chewy texture.

• Chopped spinach - Substitute with chopped bok choy: Bok choy provides a similar leafy green texture and a mild, slightly sweet flavor.

• Allow the chawanmushi to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the chawanmushi to an airtight container. If you used ramekins, you can cover them tightly with plastic wrap or aluminum foil.

• Store the chawanmushi in the refrigerator. It will keep well for up to 3 days. Make sure to label the container with the date to keep track of freshness.

• For freezing, place the cooled chawanmushi in a freezer-safe container. Leave some space at the top to allow for expansion as it freezes.

• If you prefer, you can also wrap the chawanmushi tightly in plastic wrap and then place it in a resealable freezer bag. This double-layer protection helps prevent freezer burn.

• When ready to enjoy, thaw the chawanmushi in the refrigerator overnight. Avoid thawing at room temperature to maintain the best texture and flavor.

• Reheat the chawanmushi gently. You can steam it for a few minutes until warmed through or use a microwave on a low setting. Be cautious not to overheat, as this can affect the delicate texture.

• Garnish with fresh spinach or mushrooms before serving to enhance the presentation and flavor.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming rack or basket in the pot.
  3. Put the leftover chawanmushi in a heatproof bowl or ramekin on the rack.
  4. Cover the pot with a lid and steam for about 5-7 minutes, or until heated through.

• Microwave Method:

  1. Transfer the chawanmushi to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the chawanmushi in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Double Boiler Method:

  1. Fill a saucepan with a couple of inches of water and bring it to a gentle simmer.
  2. Place a heatproof bowl containing the chawanmushi over the saucepan, ensuring the bottom of the bowl does not touch the water.
  3. Stir occasionally and heat for about 5-7 minutes, or until the chawanmushi is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the chawanmushi in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for 15-20 minutes.
  4. Remove from the bag and serve immediately.

• Mixing bowl: Use this to combine the vegetable broth, soy sauce, mirin, and blended silken tofu.

• Whisk: Essential for ensuring the tofu mixture is smooth and well-integrated with the broth mixture.

• Blender: Needed to blend the silken tofu until it reaches a smooth consistency.

• Knife: For slicing the mushrooms and chopping the spinach.

• Cutting board: Provides a safe and stable surface for chopping and slicing the vegetables.

• Ramekins: Small bowls to divide the mushrooms and spinach, and to hold the tofu mixture for steaming.

• Steamer: Used to steam the bowls or ramekins until the mixture is set.

• Measuring cups: For accurately measuring the vegetable broth, soy sauce, mirin, and silken tofu.

• Measuring spoons: To measure out the precise amounts of soy sauce and mirin.

Prepare ingredients in advance: Chop the mushrooms and spinach ahead of time and store them in the fridge.

Use a blender: Blend the silken tofu directly in the blender to save time on mixing.

Pre-mix broth: Combine the vegetable broth, soy sauce, and mirin in a jar and store it in the fridge for quick use.

Steam multiple bowls: Steam all the ramekins at once to save time on cooking.