It’s a bit difficult to make traditional, time-consuming chawanmushi, but with this tofu chawanmushi, you can easily make fluffy chawanmushi without making any mistakes.
The canola flowers placed on top of the tofu are beautiful, and the chawanmushi is flavored with the aroma of the canola flowers and dashi stock.
TOC
INGREDIENTS for Chawanmushi：4 heat-resistant bowls (150ml)
- 1/2 block silken tofu (150g)
- 2 canola flowers (15g)
- 1 egg
- 180ml dashi (used 1 bag of Yasumaru Dashi)
About Dashi
Yasumaru dashi has just the right amount of saltiness, so I used only the dashi without adding any other seasonings. If using unsalted dashi, use 1/2 teaspoon of soy sauce, 1/2 teaspoon of mirin, and a pinch of salt, adjusting to your liking.
INSTRUCTIONS for Chawanmushi
STEP
How to make dashi
- Put 500ml of water and 1 bag of dashi pack into a pot and bring to a boil.
- Reduce heat to medium and simmer for 4 minutes. Turn off the heat and remove the dashi pack.
STEP
Preparation
- Cut the tofu into 4 equal parts and place each into heat-resistant bowls.
- Soak the canola flower in water for about 10 minutes, remove the hard part at the base, and cut it into easy-to-eat lengths.
STEP
Make egg mixture
- Beat the egg well in a bowl, add 180ml of dashi and mix. Strain through a colander.
- Pour the egg mixture evenly into heat-resistant bowls and place the canola flower on top of the tofu.
- Cover the bowls with aluminum foil.
STEP
Steam
- Place the bowls in a steamer with steam rising, and cover.
- Cook on high heat for 3 minutes, then reduce heat to low and cook for 12 minutes.
