Easy & no fail! How to make soft, creamy, steamed Japanese salty egg custard

Easy & no fail! How to make soft, creamy, steamed Japanese salty egg custard

“Chawanmushi” is our traditional everyday dish and not only adults but also kids love this soft, tasty non-sweet egg custard. It tends to be considered as difficult to cook, but it’s really not! To add up more creaminess and richness, I add some cream cheese to the traditional ingredients. I believe it is no-fail recipe, but if you find the egg mixture was not solid after cooking, you can put it back in the pot and reheat with medium heat until boiling, and then cook it for 2-3minutes with low heat.
To create this easy peasy recipe, I didn’t add any materials to the egg mixture so that you don’t need knife nor cutting board, but you can add some bacons, mushrooms (but NOT Maitake, as it has non-solidify ingredient), cherry tomato, cheese…if you like.
＊Sorry, I forgot to mention about the salt in the video… Please add a pinch of salt when you mix the egg mixture.

0:00 Introduction
0:20 Recipe & cooking how-to
3:07 Epilogue

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Subtitle function: This video has English subtitles. If you want to see the instructions and commentary, turn on the subtitles.

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Seasoned rice with Camembert cheese and cherry tomatoes

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Creamy Chawanmushi, non-sweet egg custard
for 3-4 cups
2 eggs
300ml Dashi (Japanese fish broth)
40g cream cheese
A pinch of salt ＊sorry, this was not mentioned in the video!!!
(Mitsuba, Japanese parsley (option)
Nori, dried seaweed (option)