Steamed Egg Custard with Tofu

This is very similar to chawanmushi, steamed egg custard served in little teacups, you often get at Japanese restaurants.

Every home has a version of this steamed egg recipe. For instance, my grandmother likes putting sweet pickled radishes in her steamed eggs. You can really add anything you like in it - sauteed mushrooms, pieces of cooked meat, seafood or nothing at all. Divide the mixture into individual bowls or serve family style in one large bowl.

Steamed Egg Custard with Tofu Recipe

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• 2 eggs
• 1 package of silken tofu, cut into small squares or chunks
• 1 cup of stock or water
  
• a few stalks of chopped scallions

Seasoning and oils

• 2 tbsp soy sauce
• 1 tbsp mirin (Japanese cooking rice wine)
• 2 tbsp sesame oil

Directions

1. Lightly beat eggs and add 1 cup of water.
2. Strain egg and water mixture into a bowl.
3. Stir in soy sauce, mirin, sesame oil and add tofu chunks into mixture. Sprinkle chopped scallions over mixture and cover bowl with a lid or aluminium foil.
4. On high-heat, bring water in steamer to a boil then turn the heat down to medium-low.
5. Steam egg mixture until it forms into a custard, about 25-30mins. To check if custard is cooked, insert a toothpick or chopstick and it should come out clean when removed.

Serves about 3 people.