Kenji HaraOsakafrom Ana Etxarri's Chawanmushi v6its family tree a take on chawanmushi · Japanese

Chawanmushi, my grandmother's

Ana got the steam right. My grandmother got the smell right.

Third version

Start your own line from any of Kenji's 3 versions. Their recipe becomes your v1; what you do from there is yours, and their name stays on it. Reading needs no account; making it yours does.

v3 · 4 Oct · Steamed at 85, between Ana's 82 and 88

The changes in v3

Steamed at 85, between Ana's 82 and 88

Close to the best

v3 · 4 Oct · against v2

Close to their best. Worth keeping.

What v3 taught

“Held. Ana's rest is the real trick.”

So far

Three versions since July 2026. Last cooked 9 days ago.

The recipe

As it stands, at v3

Ingredients

eggs

dashi

light soy

mirin

prawns, shelled

ginkgo nuts

mitsubachanged once, last at v2

What's been moving

Both halves have moved: the mitsuba most among the ingredients, and step 5 in the method.

Never touched: 3 eggs · 480ml dashi · 2 tsp light soy · 1 tsp mirin · 4 prawns, shelled · 8 ginkgo nuts

Method

Make the 480ml dashi and cool it completely. Warm dashi scrambles the eggs

3 eggs480ml dashi

Beat 3 eggs gently for 30 seconds, without letting them foam

30 s3 eggs

Stir the cooled dashi, 2 tsp soy and 1 tsp mirin into the eggs, 1 part egg to 3 parts liquid

3 eggs480ml dashi2 tsp light soy1 tsp mirin

Strain twice through the finest sieve you own

Divide between 4 cups, add a prawn, 2 ginkgo nuts and a knot of mitsuba to each, skim every bubble

4 prawns, shelled8 ginkgo nuts1 bunch mitsuba

Steam at 85 °C with the lid cracked for 12 minutes. It should wobble, not ripple

12 min

Rest 10 minutes before it goes near a spoon

10 min

How it runs

The method in time: what needs hands, and what can happen at once.

1h 03on the table

Every step waits for the one before, as written. 11 min of it needs your hands.

Serve at

1:03On the table

needs your hands hands-off length guessed

Chawanmushi, my grandmother's

The recipe

How it runs

What it's taught its cook

Steam, °C

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How it got here

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