$13.50
$17.00
Dissolve 1 packet of Chawanmushi Mix in 3/4 cup (200 ml) of lukewarm water and let it cool.
Crack a jumbo egg into a bowl, beat it well, and add it to the cooled mixture.
Tip: Using a smaller egg may result in an undercooked custard.
Evenly pour the mixture into two heatproof containers, each about 2/3 cup (150 ml) in size. Cover each container with a lid.
Tip: Using lids helps the custard set more smoothly and beautifully. If your containers don’t have lids, you can use aluminum foil instead.
Place the containers in a pot filled with water halfway up the sides of the containers.
Cover the pot with a lid and place over high heat. Once it comes to a boil, reduce to medium heat and steam for 5 minutes.
Turn off the heat and let sit, covered, for another 5 minutes before serving.
A refined blend of umami-rich Kayanoya dashi and silky egg, this chawanmushi mix offers the delicate texture and depth of traditional Japanese steamed custard. Simply combine with an egg and lukewarm water, then steam to enjoy a light yet deeply...
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