David Chang's Chawanmushi
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The umami essence of this savory Japanese egg custard comes from dashi, a stock made from dried kelp (kombu). Compared to our Silky Chinese Steamed Egg Custard, this version uses a higher liquid to egg ratio for an even silkier custard. Chef's hats off to Peter Serpico, former Momofuku chef, for crafting the perfect proportion of dashi to egg: 7 eggs per 1 quart of liquid!
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work—, and work well. Unless specified otherwise, all recipes should be cooked at full power
What You’ll Need
What You’ll Need
The Small Dish
This dish’s superpower is evenly heating leftovers and cooking small portions.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Ingredients
- ½ cup (115ml) cold dashi stock (use store-bought hondashi, dashi concentrate, or make your own)
- 1 egg
- ½ teaspoon soy sauce
- 1 teaspoon agave
- 1-2 small sheets or 1 larger sheet Korean gim (roasted seaweed)
- 1 teaspoon sesame seeds
- ½ teaspoon sesame oil
Preparation
- Whisk together the eggs, soy sauce, and agave or sugar in the Anyday Small Dish. Make sure the eggs are very well beaten, which will help make the custard smooth. Slowly pour the dashi into the eggs and stir gently to mix. Use a small strainer to skim bubbles from the surface.
- Cover with the lid (knob lifted) and cook in the microwave at Power Level 5tooltip for 3-4 minutes, or until the custard has barely set and jiggles uniformly when gently moved like flan. If the custard looks too soupy in the center, add 30 seconds at the same power level until barely set, but be careful not to overcook!
- Top with chopped or crumbled gim and sesame seeds. Drizzle with sesame oil and enjoy.
Serving suggestions & tips
- For a spicy kick, top with some chilli crisp.
- Enjoy chilled and topped with tobiko or salmon roe for a savory appetizer. Serve over rice to make it a full meal.
Recipe notes
- Make instant dashi by mixing together 1 teaspoon of hondashi granules with 1 cup of water.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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