Japanese Steamed Egg Custard (Chawanmushi)
A simple, savory egg custard, this versatile hero of the Japanese kitchen is easier to make than an omelet and just as customizable.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Ramekin
- Fine-mesh sieve
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Baking dish
- Measuring cup
- Measuring spoon
Ingredients
- 1 (5-inch) piece kombu
- 2 tbsp. bonito flakes
- 1 1⁄2 tsp. mirin
- 1 1⁄2 tsp. soy sauce
- 3 large eggs
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