- The ratio of egg to stock is important to get a perfectly silky chawanmushi. The eggs I used weigh about 55 grams each (without shell). If your eggs are small, use one additional egg (and vice-versa).
- If you don't have dashi, you can use unsalted vegetable stock or unsalted chicken stock. If you can't get unsalted stock, try to at least use low-sodium stock and reduce the amount of light soy sauce to taste. Do also note that the resulting chawanmushi will taste different.
- For the filling, I don't bother par-boiling the chicken / prawns as I cut them into small pieces and they are cooked together with the egg custard. You can also use whatever you want, as long as they are cut into small pieces so that they cook within 15 minutes.
- For a luxurious garnish, use uni (sea urchin) or ikura (salmon roe).
- Adapted from
Japanese Cooking 101.