For a long time, silky egg custard eludes me. Without a proper formula, my custard is either too watery or too firm for custard consistency.
After suffering egg custard failures for the nth time, I stumbled upon a workable formula : 1-egg-1-cup of water rule. In scientific speak, it would be 40g whole egg with 140 ml of water.
To create the chawanmushi magic, I use bonito flakes for the dreamy smoky flavor. Mine comes in 1 g pack form, from Daiso. Bonito is shaved tuna flakes but if it is something not in your pantry, any stock should do.
To create pock-mark free custard, steam the custard covered and it should never be near boiling for a perfect texture. I usually elevate my cups high above the boiling water but now with an electric steamer, this is not an issue.
1 packet of bonito shavings
1 small cup of water
1 bite-size crab stick or chicken
MSG ( optional )
To make bonito soup, steep bonito shavings in 1 cup of boiling water for 10 minutes.
Strain liquid and discard the bonito. Cool bonito soup.
Add egg and lightly whisk to combine egg and soup. Add salt and MSG ( optional ) to season.
Remove bubbles if any.
Transfer custard to a steaming urn or chawanmushi cup. Drop in meat ( optional ).
Cover with a cling wrap and steam for 10 minutes or until custard appears firm.