Japanese Steamed Egg (Chawanmushi) My kids absolutely love chawanmushi. It’s silky, savory, comforting, and much easier to make than it looks. The key is Ichiban Dashi (first dashi) — it gives the steamed egg its delicate umami flavor. If you’ve never made dashi from scratch, check out my Dashi 101 video for the full step-by-step recipe. ❤️ Ingredients | Makes about 5–7 small cups: 3 eggs (about 150 g) 450 ml Ichiban Dashi 2 tsp light soy sauce 2 tsp mirin 1/4 tsp salt 5-7 shrimp 3-4 shiitake mu
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Japanese Steamed Egg (Chawanmushi) My kids absolutely love chawanmushi. It’s silky, savory, comforting, and much easier to make than it looks. The key is Ichiban Dashi (first dashi) — it gives the steamed egg its delicate umami flavor. If you’ve never made dashi from scratch, check out my Dashi 101 video for the full step-by-step recipe. ❤️ Ingredients | Makes about 5–7 small cups: 3 eggs (about 150 g) 450 ml Ichiban Dashi 2 tsp light soy sauce 2 tsp mirin 1/4 tsp salt 5-7 shrimp 3-4 shiitake mu
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