Main ingredients
EggsCamembert cheeseBrie cheeseChickenShiitake mushroomsButton mushroomsKing oyster mushroomsLimeSoy sauce for soupMirin
Choi Kang-rok's Steamed Egg Custard with Cheese
A luxurious Japanese chawanmushi made by mixing liquid eggs with bonito broth, steaming it with cheese and chicken, and finishing with a thick mushroom sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- When removing foam with a torch, pass it quickly without holding it directly on the surface for too long, as this can cause charring and impart an unpleasant taste.
- The cooking time for the steamed egg custard may vary depending on the depth and width of the bowl, and the amount of egg mixture, so adjust as needed.
- When pouring the sauce, do so carefully from a low height to avoid damaging the delicate surface of the steamed egg custard.
- Using liquid eggs eliminates the need to strain the eggs, making the process more hygienic and convenient.
Recommended for
- Those who want to enjoy a smooth and moist Japanese chawanmushi at home, just like pudding.
- Those who want to taste a luxurious egg dish with a combination of cheese and mushroom sauce.
- Those looking for a special and carefully prepared appetizer for entertaining guests.
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