RecipeTin Japan | Authentic Japanese Home Cooking

Fish Chawanmushi (Savoury Egg Custard)

Even without using dashi stock, the savoury egg custard in this simple Fish Chawanmushi has a great flavour. It only contains fish pieces but it is so tasty and enjoyable. Red-skinned fish is the key to making this dish look great.

I always made the standard version of Chawanmushi that you can find in my post, which is probably what most readers also think of. The savoury custard is made of egg and dashi stock with other seasonings.

But recently, I was browsing a Japanese cooking magazine called ‘Okazu no Cooking’ (おかずのクッキング) and spotted today’s Fish Chawanmushi recipe. …

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Hero shot of Japanese Strawberry Sponge Cake (Strawberry Shortcake), removing a slice..

Japanese sponge cakes have in general lighter and softer texture than those I get in Australia, and possibly other Western countries. The texture is almost like my Cotton Cheesecake. The most popular sponge cake by far in Japan is today’s recipe Strawberry Sponge Cake. Japanese people call this Strawberry Shortcake. It is basically a sponge…

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Hero shot of Sweet and Sour Pickled Red Cabbage.

Sweet and Sour Pickled Red Cabbage is a super easy side dish that can go with almost any dishes. The bright colour of red cabbage is so attractive that you can even use a small amount of it as a garnish for grilled fish. The addition of dashi stock makes this pickled dish distinguishes from…

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Fish Chawanmushi (Savoury Egg Custard)

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