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Chawan-mushi, literally in Japanese: steamed, is a savory egg custard without milk. Its cooking requires a certain mastery because the steam must not drip on the flan.
Aesthetics in traditional Japanese cooking has always played a key role, and the choice of tableware is just as important as the choice of ingredients. While many other cuisines prefer a plain white cloth, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food.
This small flan is usually flavored with dashi broth and decorated, depending on the season, with ginkgo nuts, shrimps, crab, lobster...
Chawan-mushi, literally in Japanese: steamed, is a savory egg custard without milk. Its cooking requires a certain mastery because the steam must not drip on the flan.
