How to Make Chawanmushi, Steamed Egg Custard Recipe 日式蒸蛋

Hello everyone, this is DC and with me here is Chef Akashi. He's going to teach me this really delicious savory egg custard recipe. And what are the ingredients that we have here? This is Yuba. Yuba. White fish. Sea bass. Yeah. Okay. And we have shrimp. Kingo nuts. Fish cake. Yeah, fish cake. Sea urchin. Okay. And then we have... Mirin. Soy sauce. Salt. And we have five eggs, right? Yeah. Okay, five eggs. It's not here though. It's okay. We have about four cups of water and inside we have the seaweed. I make dashi. Okay, you make dashi. Yeah, yeah. He's going to put the water here with the seaweed inside. And once it's boiled, we're going to add bonito flakes. After the water is boiling right here, we're going to put bonito flakes. So just one handful. Perfect. Turn off the heat. And we're going to wait for all the flakes to go down, right? We're going to shake the dashi, taking out any extra ingredients inside. So you get a clear and nice broth. Earlier we made the dashi. We wait until the dashi is cold. And then we take out basically everything, right? Now we have the dashi broth right here. The next step, we're going to crack all the eggs. We have about five eggs here. Oh, that's it? Yeah. You don't have to mix it well? The first one is this one. Oh, okay. This is about a portion for four people. So you want to make sure that the steamed egg is very smooth. I love that chopsticks are so sharp. Yeah, so sharp. So now we're just going to put it in a little bowl. Chawan basically means teacup. Chawan mushi is a steamed teacup. And now I'm just going to put some of these ingredients in. Steam this chawan mushi inside the steamer for ten minutes. First, one minute high heat, and then rest low heat. Shall we put this in? Yeah. I guess, what time is it? It is time that our chawan mushi is ready. Good. We saved some dashi broth inside here. And then we're going to heat it up to make it warm. And we add a tiny little bit of soy sauce. Little bit. Pretty much a couple of drips. This is mirin? Yeah. Okay. Arrowroot with water. This is something I'm not quite familiar with, but it's basically like our Chinese people's corn starch or potato starch. The package looks like this. Okay. Just a little bit to make this topping really thick. And now we're just going to add this topping sauce. Put it onto the egg custard. Nice and delicious. Look at this right here. I was just going to say that this is so delicate. It's so small dish, but there's a lot of hard work into that one little portion. This is an art. Check out this delicious, savory egg custard. Look at that. It's so smooth. This is so good. So for this full recipe, check out the box below along with my article during this weekend. And if you're in New York City, visit Sushi Zen. Oh, this is so delicious. It's just so delicate, so smooth. It's really different than the one I made. Really good.