Steamed Egg Custard Two Ways

 

I made two versions, Japanese Savory Steamed Egg Custard and a Chinese Egg Pudding. Chawanmushi traditionally uses dashi, but I had run out of hondashi, so I used dried scallops instead; they make a good substitute. The Chinese Egg Pudding was surprisingly silky and smooth.

Chawanmushi (茶碗蒸し)

• 1 large dried shiitake mushroom
• 2-3 small pieces of dried scallops
• 1 egg, lightly beaten
• pinch of salt
• 1/2 tsp light (preferably Japanese rather than Chinese) soy sauce 

1. Put shiitake mushroom and dried scallops in a saucepan and add enough water to cover. Bring to a boil, then cover and turn the heat to low. Simmer for 30 minutes, then let cool to room temperature.
2. Squeeze as much liquid from the mushroom as possible. Remove the scallops. 
3. Set aside 1/2 cup liquid.
4. Thinly slice the mushroom. 
5. Tear the scallops into small pieces. 
6. Place mushroom and scallops at the bottom of a small serving bowl.
7. Mix reserved liquid, beaten egg, salt, and soy sauce together until well combined.
8. Gently pour the egg mixture through a piece of cheesecloth into the serving bowl.
9. Bring water to a boil in a large skillet.
10. Place serving bowl in a steamer rack and place the steamer rack over the skillet. Cover the bowl with aluminum foil to prevent condensation from getting in.
11. Cover the skillet and steam on medium heat for 10 minutes, then turn off the heat and let it steam in residual heat for another 30 minutes.
12. Serve warm.

Silky Egg Pudding (甜蛋布丁)

• 1 egg, lightly beaten
• 1/2 cup warm water
• 1 tblsp sugar

1. Dissolve the sugar in the water, then let the liquid cool to room temperature.
2. Mix the sugar water and beaten egg together until well combined.
3. Gently pour the egg mixture through a piece of cheesecloth into a small serving bowl.
4. Bring water to a boil in a large skillet.
5. Place serving bowl in a steamer rack and place the steamer rack over the skillet. Cover the bowl with aluminum foil  to prevent condensation from getting in.
6. Cover the skillet and steam on medium heat for 10 minutes, then turn off the heat and let it steam in residual heat for another 30 minutes.
7. Serve warm or chilled.