Chawanmushi

C always likes to order chawanmushi when dining at Japanese restaurants. So I thought, what's so difficult to make steam eggs? After a few failed attempts earlier (read: rough surface on egg), I was very happy to have found a chawanmushi recipe written by a Japanese. I tell ya, the art of Japanese cooking is ever so delicate. The trick to smooth steamed egg is to cover the bowl and steam in very low simmer; and of course, precise preparations in ingredients.

Summary of recipe:

Prepare ingredients:

1. Soak 2 dried Shitake mushrooms. Slice into thin strips or quarters.
2. Marinate 4 shrimps (deveined and shelled) with some sake or rice wine for 10 minutes.
3. Marinate 1 chicken tender (cut into strips) with some sake or rice wine for 10 minutes.
4. Prepare any other ingredients you'd like to include in the chawanmushi, e.g., surimi, Japanese fish cake, gingko nuts, shimeji mushrooms, etc.
5. Divide everything into 2 chawanmushi cups or small bowls*.

Meanwhile, boil some water in a large pot. The water should reach half the height of your chawanmushi cups. No wire rack is needed for inside the pot. Once the water is rolling boiled, turn the heat to the lowest so it's just a very slow simmer. 

Prepare egg liquid:

1. Beat 2 eggs in a bowl. 
2. Add 1 cup of chicken or dashi stock.
3. Season with 1 tsp mirin, 1/2 tsp salt, 1/2 tsp soy sauce.
4. Strain this mixture into another bowl.
5. Pour egg liquid slowly into the prepared chawanmushi cups and ensure there are no bubbles.
6. Cover the chawanmushi cups with its cover or use alluminium foils.
7. Gently place the chawanmushi cups into the pot of hot water. Place pot cover and steam for 25 minutes**.

*I used two tumbler wine glasses and one of it cracked! So I wouldn't recommend using them. This recipe may yield 2 or 3 cups depending on the size.

** If you're not using any shrimp or chicken, you'd need to steam it for only 15-20 minutes.

It was really smooth and tasted just like the ones in good Japanese restaurants! Didn't take a picture (!) but it is close to the one shown at recipe source except I didn't put any of the roe or sea urchin toppings. 

Picture update - 3 perfect 1 fail:

Recipe source: http://justonecookbook.com/blog/recipes/chawanmushi-with-shrimp/