Odamaki-mushi (Chawanmushi with Udon Noodles)
https://cookingwithdog.com/recipe/odamakimushi/
Servings
3people
Cook Time
30minutes
Servings
3people
Cook Time
30minutes
Ingredients
Egg Mixture
Fillings and Seasoning
Other Fillings
  • 6 Vienna Sausagessmall-size
  • 1-2 pieces Spaghettito hold the sausage
  • 3 Boiled Quail Eggspackaged
  • 3 slices Kamaboko Fish Cakepig-shaped
  • Mitsuba Parsleycut into 2cm (0.8″) pieces
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. 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.
    		 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.
  2. Combine equal amounts of sake and soy sauce.
    		 Combine equal amounts of sake and soy sauce.
  3. Pour the seasoning over the udon noodles, rehydrated wakame seaweed and the shiitake mushrooms. This will bring out the flavor.
    		 Pour the seasoning over the udon noodles, rehydrated wakame seaweed and the shiitake mushrooms. This will bring out the flavor.
  4. Now, this is the fun part. Cut the small sausage in half using a diagonal cut.
    		 Now, this is the fun part. Cut the small sausage in half using a diagonal cut.
  5. Line up each cut surface and pierce the sausage with a piece of spaghetti. Trim off the spaghetti that is sticking out.
    		 Line up each cut surface and pierce the sausage with a piece of spaghetti. Trim off the spaghetti that is sticking out.
  6. Ta-da! Heart-shaped sausage!
    		 Ta-da! Heart-shaped sausage!
  7. 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.
    		 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.
  8. Now, beat 2 eggs thoroughly in a bowl.
    		 Now, beat 2 eggs thoroughly in a bowl.
  9. Combine the dashi stock, soy sauce and salt. Stir and dissolve the salt.
    		 Combine the dashi stock, soy sauce and salt. Stir and dissolve the salt.
  10. Pour the dashi into the beaten egg and lightly stir the mixture.
    		 Pour the dashi into the beaten egg and lightly stir the mixture.
  11. Strain the egg mixture. This will help the egg custard to have a smooth texture.
    		 Strain the egg mixture. This will help the egg custard to have a smooth texture.
  12. And now, let’s make the odamaki-mushi. Place the udon noodles into each cup.
    		 And now, let’s make the odamaki-mushi. Place the udon noodles into each cup.
  13. Add the shiitake mushrooms, wakame, sausage, quail eggs, kamaboko and the mitsuba parsley.
    		 Add the shiitake mushrooms, wakame, sausage, quail eggs, kamaboko and the mitsuba parsley.
  14. Then, pour in the egg mixture.
    		 Then, pour in the egg mixture.
  15. Cover each cup with plastic wrap. Place the cups into a pot. Place a paper towel on the bottom to avoid direct heat.
    		 Cover each cup with plastic wrap. Place the cups into a pot. Place a paper towel on the bottom to avoid direct heat.
  16. Pour hot water into the pot until the cups are about one third to halfway submerged.
    		 Pour hot water into the pot until the cups are about one third to halfway submerged.
  17. Cover with a lid and heat the pot on medium heat. When it reaches a rolling boil, turn the heat to low.
    		 Cover with a lid and heat the pot on medium heat. When it reaches a rolling boil, turn the heat to low.
  18. If your lid doesn’t have a steam-release hole, leave the lid slightly off to avoid over-heating.
    		 If your lid doesn’t have a steam-release hole, leave the lid slightly off to avoid over-heating.
  19. When the surface of the egg custard turns a lighter color, continue steaming them on low heat for about 12 additional minutes.
    		 When the surface of the egg custard turns a lighter color, continue steaming them on low heat for about 12 additional minutes.
  20. Now, pierce the egg custard with a bamboo stick.
    		 Now, pierce the egg custard with a bamboo stick.
  21. If the broth is clear, it is ready. Turn off the burner.
    		 If the broth is clear, it is ready. Turn off the burner.
  22. With kitchen gloves, remove the cups from the pot. Be careful not to burn yourself.
    		 With kitchen gloves, remove the cups from the pot. Be careful not to burn yourself.
  23. Remove the plastic wrap and the odamaki-mushi are ready to serve.
    		 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.