This dish has been on our to-do list for a while: Chawanmushi, a barely set savory egg custard, is one of our favorite Japanese dishes. The eggs are mixed with dashi to make a very light umami-rich pudding, and then treasures are hidden inside, usually shrimp, edamame, and mushrooms.
We wanted to find the right twist that would stay true to the dish’s nature and feel, but we still wanted to create something new instead of just Chawanmushi with slightly different toppings.
The breakthrough came thanks to our effort to work as “zero-waste” as possible. One time when we were cooking with smoked mackerel, we tried to make a stock out of the bones and head. It was extremely delicious and laid the foundation for this Chawanmushi.
A British twist on a Japanese Appetizer
Starting with smoked mackerel stock to represent the dashi, we were inspired to go down a British route. So we added pieces of smoked mackerel and some aged cheddar. It is important to grate the cheddar very finely so it quickly melts because we don’t want to overheat and overcook the eggs. You should always cook Chawanmushi very gently to ensure a smooth, almost cloud-like mouthfeel.
We also added some pickled chili for extra tang and spice and topped the Chawanmushi with radishes and spring onions, which could be either Japanese or British.
We feel this is one of our all-time best creations, with very little work and not too many ingredients, and we recommend you try it out.
You’ll need the following ingredients to make Chawanmushi
- 1 whole smoked mackerel (about 400g)
- Aromatic veg (this is quite open, we used 1 shallot, dill stalk, parsley stalk, and lemon peel)
- 3 eggs
- 500 ml water
- salt
- 50 g aged cheddar, grated very fine
- a handful of pickled chili, chopped
- 2-3 radishes, sliced thin
- Spring onion, sliced thin
- Handful dill, picked
- black pepper
How to make the smoked mackerel Chawanmushi
Start by making the stock: Remove the head and skin of the mackerel and place them in a small pot. Pull off the meat, break it into small chunks, and set it aside. Add the center bone and all the other bones or trim to the stock pot. Add the aromatics to the pot, add water, and set on medium heat. Simmer for about 10 minutes, do not boil. Taste the stock and add salt to taste. Pass through a fine sieve and allow to cool slightly.
Whisk the eggs, measure out 375 g of the stock and add it to the eggs. Add about ⅔ of the cheddar and whisk to combine.
Divide the mackerel pieces between 4 small ceramic bowls. Try to use bowls that are not too thick. Otherwise, it might take longer to cook. Add the chopped chilis, and spoon over the egg-stock mix.
Set a steaming basket over a pot with boiling water. Place the ramekins in the basket and lower the heat to a minimum to allow gentle steaming. Cover the pot and steam for 17-20 minutes. The Chawanmushi should be just set and still very wobbly. If the Chawanmushi looks and feels like a firm pudding and the liquid separates from the egg, you went too far. You are looking for a very silky consistency with a lot of jiggles.
Top with the rest of the cheddar, the spring onion, radishes, some more pickled chili, and dill sprigs. Finish with black pepper.
Smoked Mackerel Chawanmushi
Ingredients
- 1 whole smoked mackerel about 400g
- 1 shallot
- 1 dill stalk
- 1 parsley stalk
- lemon peel from 1/2 lemon
- 3 eggs
- 500 ml water
- salt
- 50 g aged cheddar grated very fine
- a handful of pickled chili chopped
- 2-3 radishes sliced thin
- Spring onion sliced thin.
- Handful dill picked.
- black pepper
Instructions
- Start by making the stock: Remove the head and skin of the mackerel and place them in a small pot. Pull off the meat, break it into small chunks, and set it aside. Add the center bone and all the other other bones or trimming to the stock pot. Add the aromatics to the pot, add water, and set on medium heat. Simmer for about 10 minutes, do not boil. Taste the stock and add salt to taste. Pass through a fine sieve and allow to cool slightly.
- Whisk the eggs, measure out 375 g of the stock and add it to the eggs. Add about ⅔ of the cheddar and whisk to combine.
- Divide the mackerel pieces between 4 small ceramic bowls. Try to use bowls that are not too thick, otherwise, it might take longer to cook. Add the chopped chilis, and ladle over the egg-stock mix.
- Set a steaming basket over a pot with boiling water. Place the ramekins in the basket and lower the heat to a minimum to allow gentle steaming. Cover the pot and steam for 17-20 minutes. The Chawanmushi should be just set and still very wobbly. If the Chawanmushi looks and feels like a firm pudding and the liquid separates from the egg, you went too far. You are looking for a very silky consistency with a lot of jiggles.
- Top with the rest of the cheddar, the spring onion, radishes, some more pickled chili, and dill sprigs. Finish with black pepper.
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