Welcome to our first series of Local Secrets by Miru. We wander along Kyoto’s quaint streets to discover its famed and diverse local food culture. As Japan’s former capital with a deep imperial history for over a thousand years, this city offers a rich culinary tradition. From refined Kaiseki Ryori dinners, tasty snacks at local markets to simple but comforting Obanzai Ryori home cooking, Kyoto really has it all.

One dish that stands out to us in particular is “Chawanmushi”. Originating from Kyoto during the Kansei era, this is a traditional appetizer that is the foundation of Japanese cuisine. This delicate, steamed egg custard is the epitome of Japanese comfort food, yet, is versatile enough to be elevated to the fine dining level. This dish is the perfect balance of sweet and savoury, and has a soft and silky melt-in-your-mouth texture.

While the ingredients for this dish may vary depending on region and culture, what makes a good chawanmushi goes beyond the egg or mushrooms. It is the “Dashi” broth that determines whether it is a hit or miss. “Dashi” is a Japanese soup stock that is the backbone of many Japanese dishes. This broth is typically made from Kombu (dried kelp), dried bonito flakes (katsuobushi), dried mushrooms (shiitake) and anchovies (iriko). While some may choose to make their own stock, pre-made dashi stock is also readily available at Japanese supermarkets. According to locals, a good dashi broth is one that is clear but rich in ‘umami’ flavors (which means, pleasant savoury taste).

The second element that determines the success of this dish would be the ratio between the egg and stock, as it impacts the firmness or softness of the custard’s texture. Finding that sweet spot between too soft and too hard is all about precision.

The Miru Kyoto team invites you to try making one of our favorite dishes, right from the comfort of your own home. Trust us, you won’t regret it!

Japanese Food Recipe | How to Make Chawanmushi (serves 1 or 2)

The Ingredients:

• 2 mushrooms (shiitake)
• 50 g chicken breast, diced into ¾-inch cubes (depending on personal preference, you can substitute for prawns or lobster)
• 4 slices kamaboko (cured, processed white fish)
• 1 or 2 ginkgo seeds
• 2 slices of carrot
• 2 teaspoons Japanese soy sauce
• 2 teaspoons sake
• Coriander leaf for garnish (optional) 

For the egg:

• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoons Japanese soy sauce
• 1/2 teaspoon sake
• 1/2 teaspoon mirin
• 135 ml dashi broth

Method

For the egg liquid:

1. Beat the egg in a bowl, very lightly, to avoid foam or bubbles.
2. Add the dashi, salt, Japanese soy sauce, sake and mirin into the beaten egg. Continue beating and xix well.
3. Use a wire mesh strainer, pour through and strain egg liquid

For Chawanmushi filling:

1. Pre-soak the dry mushrooms overnight. Cut into quarter or slice the mushrooms finely.
2. Cut the chicken meat (or choice of seafood) into tiny pieces and marinade with Japanese soy sauce.
3. Gently remove the shell coat of the ginkgo seed.
4. Cut the carrot into thin slices and blanch.
5. Arrange the chicken and ginkgo seed at the base of teacup.
6. Pour the egg liquid and fill up the cup, leaving a little space for toppings.
7. Gently place the mushroom, kamaboko, and carrot on the surface. Garnish with coriander leaf.
8. Wrap with aluminum foil or cling wrap before using the lid to cover the teacup.
9. Steam for 15-20 minutes over low heat. Avoid boiling water and do not open lid while steaming.

You may use instant dashi broth for convenience, but if you are up for a challenge, try making Dashi yourself. There are many authentic Dashi recipes available online. 

Beloved Kyoto Foods | Find the Best Chawanmushi

The next time you visit Kyoto, you simply must find your way to Miru Kyoto’s favorite Chawanmushi spots:

If you have ever tasted Chawanmushi in Kyoto or other parts of Japan, do share your food experience in the comments below!