Chawanmushi Style Steamed Eggs with Udon Noodles
A comforting twist on Japanese steamed egg custard, this dish pairs silky custard with udon noodles for a light yet satisfying meal. It delivers a delicate balance of savoury and subtly sweet flavours. Perfect for a cosy, nourishing bowl any time of day.
Ingredients
- 1 pack Yutaka Japanese Udon Noodles approx. 250g
- 1 piece Yutaka Abura-Age Fried Soybean Curd
- A handful of Yutaka Edamame Soybeans
- A few carrot slices
- 2 eggs approx. 95-100g
- 237 ml water or stock A 2.5:1 liquid-to-egg ratio for a very soft set
- 1 tsp Yutaka Organic Tamari Soy Sauce
- 2 tsp Yutaka Mirin Sweet Rice Seasoning
- Shredded spring onion, for garnish
- Additional Yutaka Organic Tamari Soy Sauce, for drizzling
Instructions
- Prepare the Toppings: Defrost the Abura-Age for 20 minutes, then slice into thin strips.
- Carrot Garnish: Slice the carrots and use a flower-shaped cutter to stamp out shapes. Blanch in boiling water for 1 minute, drain, and set aside.
- Prepare Edamame: Blanch Edamame in boiling water for 2–3 minutes. Drain and remove the beans from the pods (or use Yutaka Shelled Edamame to save time).
- Prepare Udon: Cook Udon Noodles from frozen in boiling water for 1 minute until loosened. Drain and set aside.
- Egg Mixture: Whisk the eggs gently (avoid creating too many bubbles) and mix with water or stock. Stir in the soy sauce and mirin. Strain the mixture through a fine-mesh sieve. Skim off any remaining bubbles with a spoon.
- Assembly & Steaming: In a heatproof shallow dish, place the udon noodles first, then pour in the egg mixture. Arrange the carrot flowers, edamame, and Abura-Age strips on top.
- Cooking: Bring water to a boil in the steamer. Place the dish inside once the water is boiling. Reduce to low heat and steam for 15–20 minutes.
- Finishing: Check if the egg is set (it should have a slight jiggle but not be liquid). Garnish with shredded spring onion and a drizzle of tamari soy sauce. Serve and enjoy!
Keep the lid slightly ajar (prop it open with a chopstick) to allow steam to escape; this prevents the temperature from getting too high and ensures a smooth surface without large air bubbles.