This is my rendition of Chawanmushi, a Japanese steamed egg. This is one of my go-to late night snacks, as it’s very simple and light.
This recipe serves 1. It takes about 15 minutes.
3/4 cups of water (1/4 cup hot water, 1/2 cup cold water)
1/2 tsp dashi pellets
Whisk the egg in a small bowl. In a separate container, mix the dashi and hot water. Once the dashi is mixed in, add the cold water. I’ve had the egg cook instantly when the dashi mixture was too hot (which is bad), hence the cold water. Pour the dashi into the whisked egg and stir a bit.
Yeah… using the fork to whisk, and the measuring spoon to stir. Yeah.
Remember that steam tray?
Yeah we really love this steam tray. And wok. Place the steam tray in the wok, and add about 2 cups of water. Cover and bring that to a boil. Once it’s boiling, turn it to low, place your small bowl into the wok-steamer thing and cover. Let it steam for 10 minutes.
Are we done yet? Well, it kinda looks the same cooked and uncooked, so you’ll have to just stick a spoon or fork in to see if it’s… not fluid anymore. The middle of the top is going to be the last to cook, so just check there.
Well, this one’s done! Here’s another picture. With rice, and a bit of pepper. This will make a more substantial snack, in case you’ve got a case of serious munchies. Enjoy! =D