Chawanmushi - Japanese Egg Custard
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Pro-level cooking techniques made simple.
Ingredients for 3
1 and 1/2 cups - Chicken Broth
1/2 cup - Water
3 Large Eggs
1/2 tsp - Salt
Optional - 1 stalk - Scallions - chopped
Optional - 2 tbsp - Soy Sauce
Optional - 3 tbsp - Canola Oil
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF
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Step 2
In a bowl, whisk together eggs, chicken broth, water, and salt until thoroughly combined.
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Step 3
Pour the egg mixture into 4 oz / quarter pint mason jars up to 1/4 inch below the top. Cover the jars with the lids and twist until just finger tight.
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Step 4
Place jars into sous vide bath when water temperature has reached 80C / 176F. Cook for 1 hour. Remove jars from the water bath and let cool. Remove lids and serve.
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Finishing Steps - Sauce
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Step 0
Add about 1/2 tbsp of chopped scallions on the top of the eggs inside each jar. Place the jars in a splatter-safe place (I usually use the sink). Please note: it is important to do the following steps in order to avoid large splatters or potential burns.
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Step 1
Heat canola oil in small pan until it starts to smoke. Remove the pan from the heat and pour a bit of hot oil into each jar - about 1/2 tbsp each. Be careful, the scallions will sizzle, smoke, and splatter. If there is no sizzle, the oil is not hot enough.
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Step 2
Spoon 1/3 tbsp soy sauce into each jar. Wipe down the sides of the jars in case of any splatters and serve.