A Singaporean Mum

Silky, savoury, and oh-so-comforting — this easy chawanmushi is one of those dishes that looks fancy but is secretly so simple to make.

Just 3 basic ingredients — eggs, dashi and soy sauce, to create a delicate, melt-in-your-mouth custard that’s perfect for any meal.

Here’s how I do it!

Ingredients (serves 2)

2 eggs

Water (2.35 × the weight of the eggs)

1 tsp dashi powder

1 tsp soy sauce

Method

1. Measure the eggs

• Crack the eggs into a bowl and weigh them.

2. Add seasonings

• Add 1 tsp dashi powder and 1 tsp soy sauce to the eggs.

• Beat gently until smooth.

3. Add water

• Add water equal to 2.35 times the weight of the eggs (for example, if your eggs weigh 100 g, add 235 ml water).

• Mix well until fully combined.

4. Prepare to steam

• Pour the mixture into chawanmushi cups (or small bowls).

• Cover with lids or cling wrap to prevent water droplets from falling in.

5. Steam

• Steam over low heat for 10–12 minutes, or until just set.

• Avoid high heat to keep the texture smooth.

6. Serve

• Serve hot, straight from the cups.