Vegan Chawanmushi Recipe (Japanese Egg Custard)
This vegan Chawanmushi recipe is a dairy-free and egg-free twist on a creamy egg custard flavored with fish-free dashi. It's a delicious and light snack, breakfast, or side dish.
Servings: 2 servings
- 12 oz silken tofu
- 1 tsp white miso paste
- 1/2 tsp tamari or gluten free soy sauce
- 1 tsp mirin
- 1/2 tsp coconut sugar
- 2 tsp potato starch
- salt to taste
- 1 small leek stem thinly sliced
- 2 shiitake mushrooms thinly sliced
- 1/2 medium carrot sliced
Begin by preparing your "egg" base. Blend or food process silken tofu, tamari, mirin, coconut sugar, potato starch and salt until smooth.
Prepare 2 small ramekins and layer the egg mixture and filler ingredients like mushroom, leek and carrot as desired. Top it off with a few decorative ingredients and it's ready to steam.
Simmer hot water in a large, shallow pan and your ramekins. Alternatively, use a steamer basket. Steam for about 15 minutes, until the mixture has firmed up and enjoy.
- Steamer Basket: You can cook this steamed custard in a steamer basket if you like. But I find that it's easy to cook the custard in heat-proof ramekins in a wide, shallow pot filled with a few inches of water.
- You can serve this steamed tofu custard with your favorite Japanese condiments. I like to garnish with soy sauce and chili oil for some heat.
- To store this vegan Chawanmushi recipe, let the dish cool down. Then, transfer it to an airtight container. Store in the fridge and consume within 2-3 days—reheat before serving if desired.