Sous Vide Chawanmushi

80°C (176° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

  • 2 teaspoons Instant Dashi Powder
  • 2 Cups Warm Water
  • 3 Large Eggs
  • 4 teaspoons Ikura (Optional)
  • 1 Scallion, Minced

Comments

NY
Nate Yu
Excited to make this and top with uni! What type of edible flower did you use in the photo?
over 3 years ago
Nomiku
Nate! Oh man, so sorry for the delay in reply! They're cilantro blossoms :)
over 3 years ago
LV
Liza Van Linder Quintos
Hi Nomiku, I am going to try to do this for a party of 11!! As soon as I said I was going to make chawanmushi, the list got longer. Anyway, as I am making this for a bigger group, could I make this ahead of time? And are the mason jars submerged completely in water? Hoping to hear from you soon... Thanks in advance
about 1 year ago

Directions

  1. Set up Nomiku water bath, but wait to adjust temperature. When cooking in mason jars, if the glass is placed directly into hot water there is a risk that it will crack. Slowly heating the glass prevents that danger.
  2. In a medium-sized bowl, whisk dashi powder into the warm water until it is dissolved. Let the dashi broth settle.
  3. In a large bowl, slowly and gently whisk eggs with chopsticks until blended. Do not incorporate too much air and avoid bubbles.
  4. Gently stir in the dashi broth into the eggs with chopsticks.
  5. In four 8oz mason jars, slowly pour in chawanmushi base, careful not to create any air bubbles. Seal by securing lid tightly and place into water bath with tongs.
  6. Turn Nomiku temperature to 80°C (176°F). Once the temperature has been reached, sous vide for 1 hour. Remove from water bath and let cool.
  7. To serve, top with a teaspoon of ikura and a pinch of mined scallion.

Comments

NY
Nate Yu
Excited to make this and top with uni! What type of edible flower did you use in the photo?
over 3 years ago
Nomiku
Nate! Oh man, so sorry for the delay in reply! They're cilantro blossoms :)
over 3 years ago
LV
Liza Van Linder Quintos
Hi Nomiku, I am going to try to do this for a party of 11!! As soon as I said I was going to make chawanmushi, the list got longer. Anyway, as I am making this for a bigger group, could I make this ahead of time? And are the mason jars submerged completely in water? Hoping to hear from you soon... Thanks in advance
about 1 year ago