We are making Odamakimushi, a savory egg custard cup called chawanmushi with udon noodles. People from all generations will enjoy this dish.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Egg Mixture
2 Eggs 300-350 ml Dashi Stock 1/2 tsp Salt 1/2 tsp Soy Sauce
Fillings and Seasoning
1 package Udon Noodles 3 Shiitake Mushrooms small-size 20 g Wakame Seaweed cut-type, rehydrated 1 tsp Soy Sauce 1 tsp Sake substitute: dashi stock
Other Fillings
6 Vienna Sausages small-size 1-2 pieces Spaghetti to hold the sausage 3 Boiled Quail Eggs packaged 3 slices Kamaboko Fish Cake pig-shaped Mitsuba Parsley cut into 2cm (0.8") pieces
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s prepare the ingredients. Remove the stem of the shiitake mushrooms. Then, slice the caps into bite-size pieces cutting at an angle.
- Combine equal amounts of sake and soy sauce.
- Pour the seasoning over the udon noodles, rehydrated wakame seaweed and the shiitake mushrooms. This will bring out the flavor.
- Now, this is the fun part. Cut the small sausage in half using a diagonal cut.
- Line up each cut surface and pierce the sausage with a piece of spaghetti. Trim off the spaghetti that is sticking out.
- Ta-da! Heart-shaped sausage!
- We have a kamaboko fish cake shaped like a pig. Isn’t it so cute? Cut out 3 slices of kamaboko. The thickness is about 8mm or a third of an inch.
- Now, beat 2 eggs thoroughly in a bowl.
- Combine the dashi stock, soy sauce and salt. Stir and dissolve the salt.
- Pour the dashi into the beaten egg and lightly stir the mixture.
- Strain the egg mixture. This will help the egg custard to have a smooth texture.
- And now, let’s make the odamaki-mushi. Place the udon noodles into each cup.
- Add the shiitake mushrooms, wakame, sausage, quail eggs, kamaboko and the mitsuba parsley.
- Then, pour in the egg mixture.
- Cover each cup with plastic wrap. Place the cups into a pot. Place a paper towel on the bottom to avoid direct heat.
- Pour hot water into the pot until the cups are about one third to halfway submerged.
- Cover with a lid and heat the pot on medium heat. When it reaches a rolling boil, turn the heat to low.
- If your lid doesn’t have a steam-release hole, leave the lid slightly off to avoid over-heating.
- When the surface of the egg custard turns a lighter color, continue steaming them on low heat for about 12 additional minutes.
- Now, pierce the egg custard with a bamboo stick.
- If the broth is clear, it is ready. Turn off the burner.
- With kitchen gloves, remove the cups from the pot. Be careful not to burn yourself.
- Remove the plastic wrap and the odamaki-mushi are ready to serve.
Recipe Notes
Chawanmushi with udon is called Odamaki-mushi because the noodles look like a ball of linen thread, which is what Odamaki means.
You can also give this dish a light flavor by using chicken tenderloin instead of the sausage.
The cooking time will change depending on the thickness of the cups and the level of heat so adjust it accordingly.
Approximately how long does it take for the egg color to turn lighter? Something like 2-3 minutes or 10?
It varies depending on the heat level but it will take about 2 to 3 minutes after the water has come to a boil.🥚😊
Dear Chef, thank you for your recipe! Just wondering, do you have a recipe for chawanmushi without the noodles? thank you!
We have a classic chawanmushi recipe but it is only available on YouTube at this moment.🙇 https://youtu.be/g3HzuEQpyX0 Hope you will try it soon.🥚♨️😋