Dashi recipe: how to the Japanese stock (and then use it in chawanmushi (2024)

Explainers

Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.

May 13, 2021 6:45am

Dashi is the building block for many Japanese dishes, and it's surprisingly simple to make, requiring only a few ingredients. "It adds complexity to so many different dishes," says Michael Ryan, owner and chef of Provenance in Beechworth, Victoria. Dashi is used as the backbone for miso soup, noodle-soup dishes like udon, soba and ramen, and chawanmushi. "It's not a flavour on its own, but an enhancer," he says. The simmering liquid unlocks the umami flavours of kombu, and you can also add other dried ingredients. "Once you add bonito, it's a really defining and unique aroma of Japanese cuisine."

Recipe by Michael Ryan, words by Jordan Kretchmer.

How to make dashi, step by step

KOMBU DASHI
Combine 20gm kombu and 2 litres cold water and leave overnight (optional, but it's worthwhile as it'll enhance the flavour).

The next day, slowly heat in a saucepan over medium heat to 65°C. Hold it at this temperature for 10 minutes, making sure it doesn't come to a boil (boiling kombu can lead to undesirable flavours and bring out a gelatinous character).

When done, you should be able to pierce the kombu with your thumbnail. Remove kombu (reserve for niban dashi, a second infusion used for braises and sauces).

BONITO ICHIBAN DASHI
Heat 2 litres kombu dashi in a saucepan over medium heat to 80°C. Add 30gm katsuobushi (dried bonito flakes), then remove from heat and infuse (3 minutes). Pass through a sieve (reserve katsuobushi for niban dashi).

NIBAN DASHI
Place reserved kombu and katsuobushi and 1 litre water in a saucepan over medium heat and slowly bring to 80°C. Remove from heat, add 15gm extra katsuobushi and leave for 3 minutes. Pass through a sieve (discard kombu and katsuobushi).

SHIITAKE-MUSHROOM DASHI
To make vegetarian shiitake dashi, place 50gm dried shiitake mushrooms in 2 litres cold kombu dashi and leave overnight in the fridge.

The next day, pass stock through a sieve, squeezing liquid from shiitake (reserve shiitake for another use such as in stir-
fries, braises or chawanmushi). Pass stock through muslin.

How to use dashi to make chawanmushi

Chawan translates to "teacup" and mushi to "steamed", which is why this delicate savoury custard is often served in a small teacup (the Japanese variety without handles) as a small course in a multi-course meal. The secret to a great chawanmushi is to add just enough egg to the dashi, and to steam it just the right amount to achieve a silky texture that breaks smoothly when pierced. Chawanmushi is regarded as a soup course, as the liquid released from the added ingredients seeps out of the custard when disturbed.

1 Crack 3 eggs into a mixing bowl, lightly whisk and add 590ml dashi of your choice, 1 tbsp shoyu, 1 tsp mirin and a pinch of salt, and whisk again (do not aerate the eggs). Pass through a sieve, then strain through muslin.

2 Place your selection of garnishes (see below) into a dish or teacup (about one tablespoon per cup). Pour over custard so liquid is just shy of the top of the dish and cover tightly with a square of aluminium foil.

FAQs

Why is my chawanmushi so watery? ›

There are a few possible reasons for watery Chawanmushi: not cooked long enough, wrong ingredient ratios (too much liquid), or overcooking. Be aware of these common issues while cooking. This vegan version is easier to get right because you're not worried about the dashi ratio or egg overcooking.

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What is chawanmushi made of? ›

Chawanmushi

Chawanmushi in a restaurant in Hamamatsu, Japan
Place of origin	Japan
Main ingredients	Egg, ginkgo seeds, soy sauce, dashi, and mirin, shiitake mushrooms, kamaboko, lily root, boiled shrimp
Variations	Chinese steamed eggs, Gyeran jjim
Media: Chawanmushi

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How to cook Japanese chawanmushi? ›

Prepare the ingredients.

Cut chicken, kamaboko fish cakes, and mushrooms (if necessary). Make the custard mixture by combining the eggs, dashi, and condiments. Assemble the ingredients and custard mixture in chawanmushi cups. Steam chawanmushi in a pot, a steamer basket, or the oven for 20 minutes.

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Can you reheat chawanmushi? ›

Chawan mushi can be reheated in a microwave. It does changes the texture, but it's still delicious and handy as a quick snack or breakfast the following day. Mitsuba is the traditional herb used in chawan mushi (though I prefer it raw, added before serving instead of steaming).

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How long can you keep chawanmushi in the fridge? ›

You can keep the leftovers in a chawanmushi cup and store in the refrigerator for up to 2 days. To reheat, steam for 2 minutes.

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How do you fix runny eggs? ›

The best way to salvage an under-boiled egg is to get it back into hot water. You can either reboil them directly on the stove, or put them in a bowl that can handle boiling water and pour hot water over the eggs. Note: Do not cook boiled or partially boiled eggs in the microwave; this will cause them to explode.

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How to tell when chawanmushi is done? ›

Pour the egg mixture into each cup until filled. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu.

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What is the meaning of chawanmushi? ›

Chawamushi is a traditional Japanese steamed egg custard like a soft pudding served in a teacup. A Japanese-style steamed egg with softness. Chawanmushi (茶碗蒸し) means steamed food in a teacup in Japanese. Chawan (茶碗) means a teacup, and Mushi (蒸し) means steamed.

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Who invented chawanmushi? ›

It is said that the remaining Chinese traders introduced table cuisine, particularly the steamed egg dish zhēng shuǐ dàn, which became the root of Japanese chawanmushi. Later, Nobutake Sokichi, a feudal retainer from Iyo Matsuyama, visited Nagasaki, tasted the dish, and fell in love with it.

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Can you freeze chawanmushi? ›

Make a bunch and freeze it into single-serve portions for later, so your next chawanmushi is always within reach. Ready to try it yourself?

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What is the Japanese egg dish called? ›

Tamagoyaki is a Japanese omelet that's typically made by rolling several thin layers of egg (mixed with soy, mirin, sugar, and sometimes dashi, in which case it's called dashimaki) on top of each other while they cook in a small rectangular pan designated solely for this purpose.

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Can you keep Chawanmushi in the fridge? ›

It is best to serve immediately while chawanmushi is still fresh and hot. If you can't, store it in the fridge and re-heat it either in a pot with 1 cm boiling water for 5-10 minute or in the oven at low temperature for about 15-20 min.

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Can you reheat chawanmushi in the microwave? ›

Chawan mushi can be served with a salad and bread (or rice and pickles) as a light main course, but it's also a fantastic starter, a delicious breakfast or snack for any time of the day. Chawan mushi can be reheated in a microwave.

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Is chawanmushi an appetizer? ›

Chawanmushi is a classic appetizer served in many venues, from upscale Japanese restaurants to casual ramen joints.

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Why is my egg pudding watery? ›

Whenever I make an eggy dish, such as custard or bread pudding and sometimes scrambled eggs it always gets watery. What am I doing wrong? You are probably cooking your egg dishes too hot for too long.

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Why is my Korean steamed egg watery? ›

Keep in mind that the amount of liquid you add to this dish can make or break the final result. So if the eggs appear watery even after 5 minutes of cooking, you may have added too much water to your mixture. This recipe calls for ¼ cup of water for 6 eggs, so make sure to use a measuring cup to get a precise amount.

Why is my steam egg not smooth? ›

Steaming on medium heat is key for a smooth texture and gentle cook, as high heat may cook the outside quicker and create air pockets, or worse, make the surface look like a moon crater!

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Why is my steamed egg bubbly? ›

Preheat steamer Do not place egg mixture into a steamer that is not heated up. Preheat the steamer so that the egg mixture can cook immediately. Do not use high heat Instead of cooking with a steady and subtle heat, the egg mixture might bubble up or overcook. The steamed egg will end up puffy and bubbly.

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Dashi recipe: how to the Japanese stock (and then use it in chawanmushi (2024)

How to make dashi, step by step

How to use dashi to make chawanmushi

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FAQs

Why is my chawanmushi so watery? ›

What is the Japanese egg dish called? ›

References