Go to the Recipe: Sous Vide Chawanmushi
Would putting the custard base under vacuum briefly help to eliminate bubbles?
Can I substitute with regular soy sauce?
You absolutely can. But Nick recommends reducing the amount by 25% to start.
It will.
Would just like to point out that 120g of diced mushrooms is quite a lot. It's good to just eat on its own, but you will have a ton of extra. Even half that amount yields plenty of mushroom to top the dish
Is it necessary to use a fully submerged, sealed, screw-top jar? Could I use a traditional chawanmushi vessel in a sous vide bath that only comes up almost to the lip of the vessel and just use a lid that sits on top?
In theory it should work. The only issue will be heat being transferred from all sides but the top. It may take longer.
