Chawanmushi

mike.minasian

Had an amazing version at State Bird Provisions in SF with Guanciale. Anyone have a good recipe?

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christopher_12897

for guanciale?

mike.minasian

For chawanmushi

ajcampelli

This is a very basic (and not very chefstep-y) recipe I use for chawanmushi:

2 large eggs

1 cup dashi (3:1 dashi:egg ratio by volume - adjust accordingly)

1.5 tsp of soy sauce (light Japanese if you have it - usukuchi shoyu)

0.5 tsp salt

0.5 tsp mirin

Beats the eggs, mix in other ingredients and strain. Pour into custard cups or ramekins, and cover with plastic wrap. Steam over low heat until it reaches 175-180.

You can add cooked (e.g. veg) or uncooked (e.g. shellfish) to the cup/ramekin before adding the liquid, and then top it with garnishes as desired.

It's often served with a sauce on top, which is usually some combination of dashi, soy, and mirin, thickened with a starch. I often leave it out, and I don't have a recipe handy.

I believe there is a recipe for chawanmushi in Modernist Cuisine, though I have never tried it.