Guston

Japanese-Style Steamed Egg Custard

A silky steamed egg custard (chawanmushi-style) finished with a sweet soy glaze, sesame seeds, and scallions.

Odd Kitchen
EN
Prep
10m
Cook
15m
Steps
11
Servings
2
Difficulty
Medium
JapaneseBowlSlow-CookLunchSnackComfortQuick & Easy#chawanmushi#steamed-egg

Method

  1. Step 1Crack eggs into bowl

    Crack the eggs into a bowl set near a pot of simmering water.

    Egg
  2. Step 2Whisk eggs with chopsticks

    Whisk the eggs with chopsticks until well beaten and frothy.

    Egg
  3. Step 3Add salt

    Add a pinch of salt to the eggs.

    Salt
  4. Step 4Stir in milk

    Stir milk into the egg mixture and continue whisking until foamy and combined.

    Soy sauceMilk
  5. Step 5Skim off the foam

    Skim the foam off the surface of the egg mixture with a spoon to leave a smooth custard base.

  6. Step 6Cover and steam

    Cover the bowl and steam over the pot of simmering water until the custard sets.

  7. Step 7Score the custard

    Once set, score the steamed egg custard into a grid pattern with a knife.

  8. Step 8Pour over soy sauce

    Pour soy sauce over the scored custard.

    Soy sauce
  9. Step 9Drizzle with olive oil

    Drizzle olive oil over the custard.

    Olive oil
  10. Step 10Top with sesame and scallions

    Snip fresh scallions over the top and sprinkle with sesame seeds.

    Sesame seedsScallion
  11. Step 11Serve

    Serve the steamed egg custard in cubes, spooning up the sauce from the bottom of the bowl.