Instant Pot Chawanmushi
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3 reviews
Excellent
Instant Pot Chawanmushi
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How to make Instant Pot Chawanmushi 茶碗蒸し. Silky smooth Melt-in-the-Mouth savory egg custard with flavoring ingredients. Easy Japanese steamed egg is a simple yet delicious delight.
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Ingredients
- 2 (~120ml in volume) extra large eggs
- ¼ teaspoon (2g) fine sea salt
- 1 teaspoon (5ml) Regular soy sauce
- 1 teaspoon (5ml) mirin
- 1 teaspoon (5ml) sake (optional)
- 2 drops roasted sesame oil
- 1 cup (250ml) homemade dashi stock or instant dashi (1.5g dashi powder with 250ml water)
Fillings (Choose some of the ingredients)
- 1 to 2 peeled shrimp , chopped
- Chicken or pork shoulder , thinly sliced
- carrots , thinly sliced
- Boiled vegetables , pat dry
- edamame
- imitation crab meat
- Shiitake mushrooms, Shimeji mushrooms, or other types of mushrooms , thinly sliced
- Kamaboko (Japanese fish cake), Narutomaki , thinly sliced
Instructions
- Prepare Egg Mixture: In a 2-cup glass measuring cup, beat 2 extra large eggs until the egg yolks and egg whites fully blend. Continue to mix the egg mixture as you add ¼ tsp (2g) fine sea salt, 1 tsp (5ml) regular soy sauce, 1 tsp (5ml) mirin, 1 tsp (5ml) sake, 2 drops roasted sesame oil, and 1 cup (250ml) dashi stock to the well-beaten egg mixture. Make sure to mix it really well.
- Add Fillings & Filter Egg Mixture: Place chopped filling ingredients in the ramekins. If using raw meat or seafood, place them at the bottom of the ramekins. Gently pour dashi egg mixture into ramekins through a mesh strainer until 80% full. Try to avoid forming air bubbles.Tap ramekins against the counter 10 times to remove any air bubbles. Cover ramekins with lids, aluminum foil, or food wraps.
- Pressure Cook Chawanmushi: Add 1 cup (250ml) cold water in Instant Pot. Place trivet in Instant Pot, then place ramekins on trivet. It will be a tight fit. Close lid, then turn Venting Knob to Sealing position. Pressure Cook chawanmushi at Low Pressure for 1 minute, then Natural Release for 10 minutes. After 10 minutes, release the remaining pressure (if any) by turning the Venting Knob to Venting position. Carefully open the lid.
- Check Doneness & Serve: Use a food thermometer to make sure the meat or seafood (if using) is above 160°F. Serve Chawanmushi hot, warm, or cold. Enjoy~
Equipments used:
Notes
- Cooking Time: If you use a much larger bowl or ramekin, adjust cooking time appropriately depending on the capacity and thickness of the bowl.
- Eggs: If you use other sizes of eggs, adjust accordingly to the volume.
- Dashi: Feel free to use more dashi powder when using strong-flavored fillings or more fillings.
- Soy Sauce: Different brands or bottles of soy sauce can vary in their sodium levels, tartness, aroma, texture, and taste. Taste and adjust the amount accordingly.
- Mirin: Best to use Hon Mirin instead of Aji-Mirin for better flavors. But both will work.
- Sake: We usually use Gekkeikan sake. You can substitute it with Shaoxing wine, dry sherry wine, or omit it.
- Fillings:
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
- Homemade Dashi: Make sure to let it cool down before pouring it into the egg mixture.
- No Fillings: You can omit fillings if you want to solely enjoy the melt-in-the-mouth texture and delicate flavors.
- Vegetables: Boil or steam the vegetables to soften them before adding them to the chawanmushi.
- Pat Dry Fillings: Pat dry the vegetables or other ingredients to remove excess liquid. This prevents throwing off the egg-to-liquid ratios or diluting the flavors.
- Filling Types: The fillings will influence the flavor of chawanmushi. If you're adding ingredients like shiitake mushrooms, it'll add a strong flavor. Be careful when adding ingredients with high water content, because they may release moisture that will impact the egg-to-dashi ratio.
- Filling Amount: Limit the amount of fillings you're adding to each ramekin to achieve a balanced fillings-to-custard ratio. If you add too many fillings, you won't be able to enjoy the melt-in-the-mouth texture of the egg custard. Adjust the amount according to your preferences.
- Filling Size: Best to cut the fillings into smaller pieces if you want to enjoy more of the silky smooth texture.
Nutrition Information
Show Details
Calories
50kcal
(3%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
464mg
(19%)
Potassium
86mg
(2%)
Fiber
0.01g
(0%)
Sugar
0.5g
(1%)
Vitamin A
121IU
(2%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 464mg | 19% |
| Potassium | 86mg | 2% |
| Fiber | 0.01g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 121IU | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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