Chawanmushi (Japanese Steamed Egg)

A silky, smooth, and wobble-textured Japanese egg custard that is incredibly easy to prepare at home. This version uses chicken stock and simple seafood to create a delicate and comforting dish suitable for any meal. Chef's tips: (1) The ideal ratio of egg to stock is between 1:1.5 and 1:1.6 for the best texture. (2) Using low heat is critical to prevent bubbles and 'craters' from forming inside the custard. (3) Sieving the mixture is a mandatory step for achieving professional restaurant-style smoothness. (4) Covering the individual cups prevents condensation from dripping onto the egg surface.

• Time: 40 min
• Servings: 3

Source: ChefChef

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