Chawan literally means 'tea-bowl' in Japanese. This is an elegant savory egg custard served in a 'chawan', tea cup/bowl. In this recipe, I've used imitation tuna to impart a seafood flavor to the custard. I'm not entirely sure how real tuna would work in this case, but give it a try and let me know.
For the custard:
2 cups vegetable broth (or seafood)
8 oz tuna (I used imitation tuna which you can find at any Chinese grocer), defrosted
4 large eggs
For the sauce:
1 cup dashi broth
2 tbsp mirin
2 tbsp soy sauce (or Liquid Braggs aminos)
1 tbsp cornstarch
1 tbsp water
1 tsp minced chives
1 tsp fresh wasabi
Preheat the oven to 350F.
- In a blender, thoroughly blend the vegetable broth and tuna until very smooth.
- Add one egg at a time and pulse a couple of seconds to combine. Do not over blend.
- Strain the egg batter (it will be a thin batter) through a fine mesh sieve. Discard anything that doesn't pass through.
- Pour the strained batter into small tea cups or small bowls.
- Carefully place the filled bowls in a large, deep baking pan and fill halfway with hot water.
- Cover the pan with aluminum foil and bake for 15-30 minutes or longer depending on how large your bowls are. The custard should be fully set in the middle.
- While the custard is baking or right before serving, make the sauce.
- Mix the cornstarch and water together. Set aside.
- Combine the dashi broth, mirin, and soy sauce in a small saucepan and bring to a boil.
- Slowly trickle the cornstarch solution into the broth while whisking constantly. The broth should begin to thicken. Remove from heat when it has sufficiently thickened.
- Top each custard with 1-2 tbsp of sauce.
- Top with chives.
- Enjoy eat bite with a little bit of wasabi.