A childhood favourite – savoury steamed egg custard

We got a new family member – a shiba inu puppy named Hanzo. Needless to say, this little guy has taken up a lot of our time and as a result, I haven’t been cooking as much, or at least not as adventurously.

There is a Japanese eatery close to our home and my husband recently ordered a steamed egg dish called “chawanmushi”. It’s pretty much a Japanese variation of a favourite childhood Chinese dish involving steamed egg. It’s so simple to make and when done correctly, produces a silky smooth egg custard that’s often favoured with soy sauce and topped with green onion. I’ve never been a fan of green onion as a child so my grandparents always topped it with cilantro instead.