Tuna Chawanmushi

Chawanmushi

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)

connie


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.

INGREDIENTS

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

Garnish:
1 tsp minced chives
1 tsp fresh wasabi

INSTRUCTIONS

Preheat the oven to 350F.

  1. In a blender, thoroughly blend the vegetable broth and tuna until very smooth.
  2. Add one egg at a time and pulse a couple of seconds to combine. Do not over blend.
  3. Strain the egg batter (it will be a thin batter) through a fine mesh sieve. Discard anything that doesn't pass through.
  4. Pour the strained batter into small tea cups or small bowls.
  5. Carefully place the filled bowls in a large, deep baking pan and fill halfway with hot water.
  6. 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.
  7. While the custard is baking or right before serving, make the sauce.
  8. Mix the cornstarch and water together. Set aside.
  9. Combine the dashi broth, mirin, and soy sauce in a small saucepan and bring to a boil.
  10. 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.

To serve:

  1. Top each custard with 1-2 tbsp of sauce.
  2. Top with chives.
  3. Enjoy eat bite with a little bit of wasabi.

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