kamaboko - COOK & MESHIAGARE

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Chawanmushi Recipe: Silky Japanese Steamed Egg Custard with Dashi

This chawanmushi recipe shows you how to make silky Japanese steamed egg custard with dashi and traditional fillings, with tips for a smooth texture.

Steamed

I'm a licensed chef, certified food education instructor, and dashi/Japanese broth specialist. After culinary school, I worked as an instructor at a cooking school. I learned a lot during this time and cooking at home for my family further improved my cooking skills. I have two grown children. Since my younger child graduated from university, I started blogging, and I occasionally give cooking lessons to people from other countries. I love Japanese food. I've still been learning about Japanese food culture. I would like to share my love of Japanese food with the world. I also think that I have to pass down the taste of home cooking to the next generation. Those are goals in the second stage of my life. Above all, I love seeing people smiling with my food.
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