Sasaki Ke Chawan Mushi (Egg Custard)

by Yu Sasaki

This Chinese steamed egg custard is silky smooth and tender with aroma from sesame oil and super baby friendly.

You'll need

  • 600ml dashi stock
  • 6 eggs
  • 1 tbsp sake
  • 4 tbsp light soy sauce
  • Pinch salt
  • 4 scallops
  • 150g broadbeans
  • 1 bunch mitsubacress
  • 1/2 carrots

Here's how

  1. Vegetables & Scallops
  2. Clean and cut the scallops into quarters. Peel and clean broad beans. Finely slice mushrooms. Slice carrots into very thin rounds and cut into flower shapes.
  3. Fill a large pot with water, add kelp and bring to boil. Just before boil remove the kelp and add the bonito flakes. Bring to the boil and skim the surface to remove scum and stop heating. Let the bonito flakes to sink to the bottom and strain the stock through a sieve lined with a paper towel and set over a bowl.
  4. Take remaining dashi stock, add the rest of the ingredients and bring to the boil. Add potato starch to the pot and thicken.
  5. Chawan Mushi
  6. Combine all the ingredients and mix gently so as to not create bubbles in the mixture. Place the vegetables and scallops into bowls and place the bowls into a bain marie. Gently pour egg mixture into bowls. Blow torch the surface of egg mixture to remove the any air bubbles that may have formed. Add water to bain marie until the water level is a quarter of the way up the bowls. Cook for 35 minutes or until just set.
  7. Plating
  8. Remove cooked egg custard from bain marie and cool slightly. Pour over a thin layer of dashi reduction and serve.

About the Author

Yu Sasaki

Shy, quiet but with an energy about him, Yu tells Matty and I about the plates he is serving on. His father made them! They come all the way from Yu's hometown on Honshu in Japan. A small town where his father create wooden and ceramic dishes with the same care that Yu creates cookies with...... Read Full Bio

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