Chawanmushi with chunky pieces of tofu offer an entirely new texture! Enjoy with an aromatic, savory nori sauce on top.
Photographed by Hideo Sawai
Beans & Tofu
Calorie count is for full recipe.
- 1 block momendofu (300 g)
- 1 egg
- 150 ml dashi
- 1/3 tsp salt
- 1 tbsp sesame oil
- 2 sheets nori (whole sheet)
- 250 ml dashiNote
See "Preparation" for details.
- 1 tbsp soy sauce
- 1 1/2 tbsp potato starch
In a pot, combine 1200 ml of water, a 10-cm squared piece of konbu kelp, and 30 g of skipjack shavings. Simmer over medium-low heat for about 1 min, then strain to make about 1 liter of dashi.
In a bowl, beat the egg, then mix in the dashi and salt.
Pour 1 tbsp of sesame oil into a wide, shallow bowl. Add the tofu and break up slightly.
Adding sesame oil will give the chawanmushi a richer flavor. The bowl will be used to steam the custard, so make sure to use a heat-resistant bowl that can be covered when set inside the frying pan.
Pour the egg mixture into the bowl.
Fill a deep frying pan with water to a depth about 1/3 the height of the bowl, then bring the water to a boil. Spread a dishcloth in the pan, then gently place the bowl on top of it. Cover and steam for about 20 min over low heat.
Maintain the heat so the surface of the water is just barely rippling. If the water starts to simmer, adjust the temperature by slightly offsetting the lid to let out some steam. The dishcloth will help keep the bowl stable.
Prepare the [Nori sauce]. In a pot, combine the dashi and nori (torn into pieces), and bring to a simmer over medium heat. Add the soy sauce and potato starch that has been dissolved in an equal volume of water evenly over top, and stir to thicken.
Serve the chawanmushi with [Nori sauce] poured over top.