Chawanmushi

~ Japanese savory steamed egg ~

2 eggs

1 1/3 cup cold dashi stock (or cold water with 1 scant Tbsp of dashi powder)

1-2 tsp soy sauce

A pinch of salt (optional)

1. Mix two eggs in a large enough bowl to hold the stock or water

2. Add 1 1/3 cup of dashi stock (or water with one scant tablespoon of dashi powder), 1-2 tsp of soy sauce, and a pinch of salt (optional, seasoning to be likened to taste)

3. Choose a pot large enough to fit the bowl with egg mixture

4. Fill the pot with cold water, then place the bowl with egg mixture (the water should sit at around 1/3 or 1/2 the height of the bowl)

5. Close the lid, and turn the heat to medium high until the water boils

6. Turn the heat to medium low (low simmer) and put a timer for 10 minutes

7. Check the egg by cutting into the custard with a knife or spoon—the dashi soup should be clear; if it is milky, close the lid and cook for another 2-3 minutes and repeat until the soup is clear.

8. Use a towel or silicon to remove the bowl out of the pot (handle with care as the bowl will be very hot)—use a placemat or cork board to protect your dining table as the bowl will be hot and could potentially impact the table's surface.

9. We enjoy our chawanmushi over freshly cooked rice and natto, fermented soy beans—Mina's favorite!

*Photo of the temakizushi (hand roll sushi) dinner enjoyed by Naoko x Naoko back in August 2019—recipe of sushi rice to come soon ;)