Microwave Chawanmushi (Japanese Savory Egg Custard)
A silky, savory Japanese steamed egg custard made quick in the microwave. Egg and umami-rich dashi cook into a delicate, just-set custard topped with roasted seaweed, sesame seeds, and sesame oil. An elegant light starter or snack ready in minutes.
Equipment
- Microwave-safe dish with lid
- Whisk
- Small strainer
Ingredients
- 1/2 cup cold dashi stock 115 ml; store-bought hondashi, concentrate, or homemade
- 1 egg very well beaten
- 1/2 tsp soy sauce use tamari for gluten-free
- 1 tsp agave or sugar
- 1-2 small sheets roasted seaweed (gim or nori) or 1 larger sheet
- 1 tsp sesame seeds
- 1/2 tsp sesame oil
Instructions
- Beat the Egg: Whisk together the egg, soy sauce, and agave (or sugar) in a microwave-safe dish until the egg is very well beaten and smooth, which helps the custard set silky.
- Add the Dashi: Slowly pour the cold dashi into the egg, stirring gently to combine. Use a small strainer to skim the bubbles from the surface for a smooth custard.
- Cook: Cover (vented) and microwave at a medium power level (about 50%), not full power, for 3 to 4 minutes, until the custard is barely set and jiggles uniformly like flan.
- Check: If the center is still soupy, cook in 30-second bursts at the same medium power until just set, being careful not to overcook (it firms up from residual heat).
- Top and Serve: Top with chopped or crumbled roasted seaweed and sesame seeds, drizzle with sesame oil, and enjoy.
Notes
Beat the eggs thoroughly and strain off the bubbles for a smooth custard. Cook on medium power (about 50%), never high, since high heat makes egg custard rubbery and pocked. Microwaves vary, so go by doneness (barely set, jiggling like flan) rather than the clock, and stop before it overcooks. Make instant dashi with 1 tsp hondashi granules per 1 cup water. For variations: top with chili crisp, serve chilled with tobiko or salmon roe, or spoon over rice for a meal. Classic large-batch ratio is 7 eggs per quart of liquid. Best fresh.