Dashi recipe: how to the Japanese stock (and then use it in chawanmushi (2024)

Explainers

Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.

May 13, 2021 6:45am

Dashi is the building block for many Japanese dishes, and it's surprisingly simple to make, requiring only a few ingredients. "It adds complexity to so many different dishes," says Michael Ryan, owner and chef of Provenance in Beechworth, Victoria. Dashi is used as the backbone for miso soup, noodle-soup dishes like udon, soba and ramen, and chawanmushi. "It's not a flavour on its own, but an enhancer," he says. The simmering liquid unlocks the umami flavours of kombu, and you can also add other dried ingredients. "Once you add bonito, it's a really defining and unique aroma of Japanese cuisine."

Recipe by Michael Ryan, words by Jordan Kretchmer.

How to make dashi, step by step

KOMBU DASHI
Combine 20gm kombu and 2 litres cold water and leave overnight (optional, but it's worthwhile as it'll enhance the flavour).

The next day, slowly heat in a saucepan over medium heat to 65°C. Hold it at this temperature for 10 minutes, making sure it doesn't come to a boil (boiling kombu can lead to undesirable flavours and bring out a gelatinous character).

When done, you should be able to pierce the kombu with your thumbnail. Remove kombu (reserve for niban dashi, a second infusion used for braises and sauces).

BONITO ICHIBAN DASHI
Heat 2 litres kombu dashi in a saucepan over medium heat to 80°C. Add 30gm katsuobushi (dried bonito flakes), then remove from heat and infuse (3 minutes). Pass through a sieve (reserve katsuobushi for niban dashi).

NIBAN DASHI
Place reserved kombu and katsuobushi and 1 litre water in a saucepan over medium heat and slowly bring to 80°C. Remove from heat, add 15gm extra katsuobushi and leave for 3 minutes. Pass through a sieve (discard kombu and katsuobushi).

SHIITAKE-MUSHROOM DASHI
To make vegetarian shiitake dashi, place 50gm dried shiitake mushrooms in 2 litres cold kombu dashi and leave overnight in the fridge.

The next day, pass stock through a sieve, squeezing liquid from shiitake (reserve shiitake for another use such as in stir-
fries, braises or chawanmushi). Pass stock through muslin.

How to use dashi to make chawanmushi

Chawan translates to "teacup" and mushi to "steamed", which is why this delicate savoury custard is often served in a small teacup (the Japanese variety without handles) as a small course in a multi-course meal. The secret to a great chawanmushi is to add just enough egg to the dashi, and to steam it just the right amount to achieve a silky texture that breaks smoothly when pierced. Chawanmushi is regarded as a soup course, as the liquid released from the added ingredients seeps out of the custard when disturbed.

1 Crack 3 eggs into a mixing bowl, lightly whisk and add 590ml dashi of your choice, 1 tbsp shoyu, 1 tsp mirin and a pinch of salt, and whisk again (do not aerate the eggs). Pass through a sieve, then strain through muslin.

2 Place your selection of garnishes (see below) into a dish or teacup (about one tablespoon per cup). Pour over custard so liquid is just shy of the top of the dish and cover tightly with a square of aluminium foil.

FAQs

Why is my chawanmushi watery? ›

There are a few possible reasons for watery Chawanmushi: not cooked long enough, wrong ingredient ratios (too much liquid), or overcooking.

Keep Reading ›

What is chawanmushi made of? ›

Chawanmushi

Chawanmushi in a restaurant in Hamamatsu, Japan
Place of origin	Japan
Main ingredients	Egg, ginkgo seeds, soy sauce, dashi, and mirin, shiitake mushrooms, kamaboko, lily root, boiled shrimp
Variations	Chinese steamed eggs, Gyeran jjim
Media: Chawanmushi

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Get More Info Here ›

What do you eat with chawanmushi? ›

Chawan mushi is best with additions of meat, seafood, and vegetables. Shiitake mushrooms, spinach, shrimp, and chicken are common additions to the custard, but many items pair well with the combination of eggs and dashi.

Find Out More ›

Can you freeze chawanmushi? ›

Make a bunch and freeze it into single-serve portions for later, so your next chawanmushi is always within reach. Ready to try it yourself?

What to pair with eggs? ›

Some healthy side dishes that go well with eggs include:

roasted or sautéed vegetables, such as bell peppers, spinach, or mushrooms.
a simple green salad.
avocado or guacamole.
a grain-based salad, such as quinoa or farro.
a side of whole grain toast or English muffin.
fresh fruit, such as berries or a sliced banana.

More items...

May 6, 2023

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Where did Chawanmushi originate? ›

Originating from Nagasaki, this savory egg custard may be Japan's best-kept secret. Chawanmushi started popping up over 300 years ago during the Edo period in shippoku cuisine, an ancient version of Asian fusion with Japanese, Chinese, and Western influences.

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Can you reheat Chawanmushi? ›

Chawan mushi can be reheated in a microwave. Depending on the ingredients it will lose more or less of its flavours (this one was almost as good reheated for my afternoon snack). Preheat the oven to 220°C (or prepare your steamer).

Get More Info Here ›

Can you freeze eggs and then use them? ›

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.

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What do you eat steamed eggs with? ›

The custardy egg texture is achieved by gently steaming a mixture of beaten eggs and water or chicken broth until they are softly set. The eggs are commonly served with minced pork, chicken, beef, or shrimp and garnished with green onions, oyster sauce, sesame oil, sauteed mushrooms, or hot chili oil for a spicy kick.

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Why is my egg pudding watery? ›

Whenever I make an eggy dish, such as custard or bread pudding and sometimes scrambled eggs it always gets watery. What am I doing wrong? You are probably cooking your egg dishes too hot for too long.

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Why is my steamed egg watery? ›

Why is my steamed egg watery? If the liquid is still yellow in colour, the eggs might be undercooked due to colder water temperature or low heat. Steam it longer. Another reason could be the excessive amount of water used.

Why is my Korean steamed egg watery? ›

Keep in mind that the amount of liquid you add to this dish can make or break the final result. So if the eggs appear watery even after 5 minutes of cooking, you may have added too much water to your mixture. This recipe calls for ¼ cup of water for 6 eggs, so make sure to use a measuring cup to get a precise amount.

Why is my steamed egg not silky? ›

Tip #1: Use warm chicken broth or water

Most of us will be using eggs straight from the fridge. Because the eggs will be cold, using warm chicken broth (or water) is key to help bring the eggs to room temperature, which ensures that the eggs steam more evenly and produce a smooth, silky texture.

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Dashi recipe: how to the Japanese stock (and then use it in chawanmushi (2024)

How to make dashi, step by step

How to use dashi to make chawanmushi

Read More

FAQs

Why is my chawanmushi watery? ›

What to pair with eggs? ›