Chawanmushi Recipe (Japanese Steamed Egg Custard in Shell)

Egg Cups

• 12 eggs (tops removed)

Egg Custard

• 3 eggs + 1 yolk (3/4 cup total)
• 1/3 cup water
• 3/4 cup broth
• 3 tbsp sake
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp shiro dashi

Shallot Chili Crisp

• 3 tbsp dehydrated shallots
• 2 scallions (white and green parts, chopped)
• 1/2 tsp fresh ginger (grated)
• 1 tbsp toasted sesame seeds
• 1 tbsp black sesame seeds
• 1/2 tsp sugar
• 2 tbsp crushed red pepper flakes
• 1.5 tbsp soy sauce
• 1.5 tbsp rice vinegar
• 1/4 cup avocado oil

Toppings

• chives (chopped, to taste)
• edible flowers (to taste)

1. 1

   Prepare the Shells: Use an egg topper to remove the top of each egg. Transfer 3 whole eggs and 1 yolk to a mixing bowl. Store the remaining 8 whole eggs and 1 egg white in an airtight container in the refrigerator and use within 2 days. Wash the empty shells and place in boiling water for 2 minutes. Remove the inner membrane from each shell, then drain and set upright in an egg holder.

2. 2

   Make the Custard: Add the water, broth, sake, soy sauce, mirin, and shiro dashi to the bowl with the eggs and whisk until fully combined. Strain through a fine mesh strainer.

3. 3

   Divide the custard evenly among the 12 prepared shells. Place the shells in a steamer rack set over about 1 inch of water in a large pot. Steam on low for 13 to 15 minutes. Turn off the heat and let sit, partially covered, for 5 minutes.

4. 4

   Make the Shallot Chili Crisp: Combine the dehydrated shallots, scallions, ginger, toasted sesame seeds, black sesame seeds, sugar, and crushed red pepper flakes in a small heatproof bowl. Heat the avocado oil in a small saucepan over medium heat until hot but not smoking. Pour the oil immediately over the bowl, then add the rice vinegar and soy sauce and stir to combine.

5. 5

   Serve: Score the surface of each steamed egg with a sharp knife. Spoon the shallot chili crisp over each egg, sprinkle with chives, and place edible flowers and that is it.