Smoked Mackerel Chawanmushi with Pickled Rhubarb
Japanese steamed egg custard infused with dashi, topped with flaked smoked mackerel, shiitake mushrooms, and tangy pickled rhubarb with ginger. Silky, delicate texture achieved by sieving the egg mixture and gentle steaming in a water bath. Elegant starter or light meal.
Ingredients
- 3 medium free-range eggs
- 1 ¾ cups dashi stock, fresh or made with dashi powdervegetable or chicken stock1:1less umami depth
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- 1 tsp mirin
- 1 tsp soy sauce
- ½ tsp sea salt
- 1 ½ oz shiitake mushrooms, halved if large
- 2 smoked mackerel fillets, broken into flakessmoked salmon1:1fishoilyadds fish
similar texture and richness
- 2 green onions, finely sliced
- 7 tbsp rice wine vinegar
- ¼ cups superfine sugar
- 1 tsp sea salt
- 1 rhubarb stalk, about 200g, cut into ¾" slices
- ⅝ oz fresh ginger, sliced
Instructions
- 1
Combine vinegar, sugar, salt and water in a small saucepan. Heat until sugar dissolves, then simmer for 2 minutes.
- 2
Place rhubarb and ginger in a heatproof container and pour over the hot pickling liquid. Cover and chill for at least 1 hour.
- 3
Arrange 4 ramekins, cups or bowls (at least 200ml capacity) in a saucepan with space between each. Pour water to reach halfway up the sides.
- 4
Whisk together eggs, dashi, mirin, soy sauce and salt until combined. Pass through a fine sieve into a jug.
- 5
Remove ramekins from the saucepan and bring the water to a boil. Divide mushrooms, mackerel and green onions between the ramekins.
- 6
Pour custard mixture over the fillings. Cover each ramekin with a lid or foil.
- 7
Once water boils, reduce heat to very low and carefully lower in the ramekins. Cover and cook very gently for 15-20 minutes until custard sets. Tilt a cup to check if runny; continue cooking if needed.
- 8
Carefully remove ramekins from water and serve topped with pickled rhubarb.
Tips
Pass the egg mixture through a fine sieve for the silkiest custard texture.
Cook very gently with minimal water movement to prevent the custard from becoming rubbery or developing bubbles.
Prepare pickled rhubarb ahead so flavors develop fully before serving.
Good to Know
Cover and refrigerate custards for up to 2 days. Store pickled rhubarb separately in its liquid for up to 1 week.
Prepare pickled rhubarb 1-24 hours ahead. Custard is best served fresh but can be made 2-3 hours ahead and served at room temperature or gently reheated.
Serve warm or at room temperature in the ramekins. Top with pickled rhubarb and its ginger just before serving.
Common Mistakes
Boil the water bath too vigorously to avoid a rubbery, bubble-filled custard.
Skip sieving the egg mixture to avoid a grainy texture.
Overcook the custard past the set stage to prevent a dry, curdled texture.
Substitutions
Gluten-Free Swaps
General Alternatives
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