Instant Pot Chawanmushi
Ingredients
- 2 (~120ml in volume) extra large eggs
- ¼ teaspoon (2g) fine sea salt
- 1 teaspoon (5ml) regular soy sauce
- 1 teaspoon (5ml) mirin
- 1 teaspoon (5ml) sake (optional)
- 2 drops roasted sesame oil
- 1 cup (250ml) homemade dashi stock or instant dashi (1.5g dashi powder with 250ml water)
- 1 to 2 peeled shrimp (, chopped)
- Chicken or pork shoulder (, thinly sliced)
- Carrots (, thinly sliced)
- Boiled vegetables (, pat dry)
- Edamame
- Imitation crab meat
- Shiitake mushrooms, Shimeji mushrooms, or other types of mushrooms (, thinly sliced)
- Kamaboko (Japanese fish cake), Narutomaki (, thinly sliced)
Steps
- 1
Prepare Egg Mixture: In a 2-cup glass measuring cup, beat 2 extra large eggs until the egg yolks and egg whites fully blend. Continue to mix the egg mixture as you add ¼ tsp (2g) fine sea salt, 1 tsp (5ml) regular soy sauce, 1 tsp (5ml) mirin, 1 tsp (5ml) sake, 2 drops roasted sesame oil, and 1 cup (250ml) dashi stock to the well-beaten egg mixture. Make sure to mix it really well.
- 2
Add Fillings & Filter Egg Mixture: Place chopped filling ingredients in the ramekins. If using raw meat or seafood, place them at the bottom of the ramekins. Gently pour dashi egg mixture into ramekins through a mesh strainer until 80% full. Try to avoid forming air bubbles.Tap ramekins against the counter 10 times to remove any air bubbles. Cover ramekins with lids, aluminum foil, or food wraps.
- 3
Pressure Cook Chawanmushi: Add 1 cup (250ml) cold water in Instant Pot. Place trivet in Instant Pot, then place ramekins on trivet. It will be a tight fit. Close lid, then turn Venting Knob to Sealing position. Pressure Cook chawanmushi at Low Pressure for 1 minute, then Natural Release for 10 minutes. After 10 minutes, release the remaining pressure (if any) by turning the Venting Knob to Venting position. Carefully open the lid.
- 4
Check Doneness & Serve: Use a food thermometer to make sure the meat or seafood (if using) is above 160°F. Serve Chawanmushi hot, warm, or cold. Enjoy~