Dave Chang's Chawanmushi
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!
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.