Chawanmushi
Chawanmushi
“This dish has been passed down in my family and it’s a staple in Chinese households. The technique is a bit tricky, but so worth it! Pair with hot rice and a bit of shoyu to taste.” - Chef Lawrence Lau, Development Chef
Equipment
- 1 Steamer with a lid OR a glass Pyrex pie plate
Ingredients
- 3 pieces Shiitake mushrooms, dried
- 5 large eggs
- 1 tablespoon Sesame oil
- 1 ounce Green onion, sliced
- 1 ounce Cilantro
- 2 1/2 cups Water
- 1 teaspoon Kosher salt
Instructions
- Rehydrate shiitake mushrooms in warm water a few hours before cooking.
- Once the mushrooms have softened, remove the hard stems and discard. Julienne the mushroom caps and set aside.
- Fill a steamer with water and place on the stovetop over medium heat.
- In a bowl or a pie plate, crack all five eggs and whisk thoroughly to break yolks and hard whites. Season with salt.
- Add water to the eggs and gently mix until fully incorporated. There should be no streaks and the liquid should be a pale yellow.
- Evenly sprinkle the julienne shiitakes onto the plate and add the sesame oil.
- Place the plate into the steamer and cover.
- Return steamer to a low simmer and set a timer for 8 minutes. Check the steamer after 4 minutes. Turn down heat if the eggs begin to bubble around the edges. The eggs are done cooking when a gentle shake of the pan makes the eggs quiver. The eggs should be a smooth, silky texture.
- Turn off the heat and leave the eggs covered for an additional 5 minutes.
- Add the green onion and cilantro (optional). Serve with hot rice and season with soy sauce.
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