Cultivated Days | So much of a love
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So much of a love

Chawanmushi-01I sat at the long banquet table in the dining room of the house H grew up in.  The large drafty structure was built from recycled beams and had the feel of a farmhouse of old.  Kuniko sat across from me choosing from a pile of photo albums.  This was how we passed those mornings, flipping through the pages as she introduced me to the family through a sequence of old photographs.

It was my first trip to Japan and not 48 hours in, H had gone to Tokyo for a few days and left me in Kuniko’s care.  We shyly communicated through gestures and awkward attempts at each other’s language.  Breakfasts were quiet, just the two of us with the stack of photo albums.  Others joined us at lunch and dinner.  Watching closely, I learned how to eat in Japan.  I followed the order of things, observed the etiquette, mimicked the style and started cataloguing a series of unusual flavors.

Each meal ended with a bowl of sparkling white rice, pickled vegetables and a variety of pairings housed in a small blue and white ceramic container with three stacking compartments.  The upper compartment held a swarm of tiny dried fish that it would take me years to learn to love.  The next level down housed a few pickled plums, so salty and sour that one bite was more than plenty.  But there, at the bottom… I’ve never before or since been quite so smitten with a pure spice.  Black as black, leaves preserved in soy, the most unusual, intense, divine spice I had ever encountered.  It tingled and numbed the tongue delightfully.

Chawanmushi-02“What’s your favorite food in Japan?”  It’s an easy question to ask.  But it’s a hard question to answer, really.  I could mention my favorite place to eat sushi.  Or how I love sautéed renkon dressed in white miso and black sesame… but really only when Kuniko makes it.  Or H’s refreshing blanched chrysanthemum and persimmon salad.  So much of a love for a dish lies not only in the food itself, but in how and by whom it’s prepared.

Chawanmushi-03So I usually fall into answering with a list of universally loved flavors, sansho being the first and foremost.  The new leaves sprout about this time of year.  When they are young and small, we float them in soups, veil them in temarizushi and toss handfuls in with bamboo shoots.  The larger leaves will later be preserved in soy and served with rice as I first encountered them.  The berries are washed and frozen for use throughout the year to come.

Chawanmushi is essentially a savory egg custard, served warm.  It is silken and simple, flavored only by stock, soy and sake.  Eggs, available year round, are an affable bunch and happily play a supporting role to the flashier highlights of any season.  The pale yellow sets off a colorful, vibrant garnish beautifully.  The fist leaves of sansho are perfect.  The flavor is potent and just a couple of sprigs go a long way.

Chawanmushi is a wonderfully flexible dish.  A small, simple portion of plain egg and a garnish makes a great appetizer or transitional course in a long meal.  Larger portions, fortified with bits of blanched vegetables, make for a more substantial offering.

Chawanmushi
recipe by Kuniko

Eggs (depending on size, 1 egg will make 2-3 small portions or 1/2-1 larger portion)
Vegetable or fish stock
Sake or white wine
Soy and salt
Blanched vegetables cut small (optional)
A garnish – anything fresh, beautiful and in season

Prepare a steamer that will fit all of the serving vessels

Beat eggs lightly and measure

Add 2.5 times that amount of stock

Add a splash of soy, a splash of sake or white wine, and finish with salt to taste

Strain the mixture and pour into desired chosen serving vessels

Add a few of the blanched vegetables to each if desired

Boil the water in the steamer, set all of the custard filled dishes in and turn the heat down low for a very mild boil

Cover with a lid but leave the lid slightly ajar for steam to escape

Steam until the custard is just set (check with a toothpick or by jiggling a bit…)

Remove, top with garnish and serve hot

8 Comments
  • gluttonforlife
    Posted at 16:21h, 04 April

    I love chawanmushi but have never tried making it at home. Thanks for the nudge.

    • Prairie
      Posted at 16:37h, 04 April

      It’s a fabulous addition to the make-at-home repetoire. I reach to it often, especially when entertaining. It adds a touch of elegance and specialty to a meal. It takes a couple of tries to work out the flavor and steaming time, but once you get it down, it’s surprisingly simple!

  • nadia
    Posted at 17:28h, 04 April

    beautifully written, i lived in japan for a while and those memories expressed here are very much like my own. There was something i miss about my daily ritual of eating that i had there, not only was there use of the purest and simplest of ingredients but the true meaning behind mindful eating i experienced with every meal.

    • Prairie
      Posted at 17:41h, 04 April

      Nadia, you’ve said it exactly, a way of eating with mindful appreciation for ingredients and flavor…

  • Mora
    Posted at 23:31h, 04 April

    Prairie, you’ve written about one of my favorite springtime flavors in Japan…kinome. There is nothing like their tenderness that belies the intenseness of flavor. I can’t wait to make Kuniko’s chawanmushi recipe as I’m convinced it will outshine all others I’ve made. There is a spiritual quality to all of her recipes that makes me feel close to her, as if I am a relative who lives many miles away and pines for her food. Please give her my thanks once again.

    • Prairie
      Posted at 23:48h, 04 April

      Mora, The flavor really is unexpectedly intense, isn’t it? Besides the slightly numbing effect, I find myself fumbling for words when I try to describe it… Though chawanmushi is often served in winter with lots of ingredients steamed inside, we’ve really come to love this plain egg chawanmushi as an appetizer for any season.

  • Tae Bo
    Posted at 18:16h, 06 April

    Chawanmushi…woe, I cannot remember when it appeared last at my home. Particularly with shansho. Need to be cultivated!!

  • 「食卓の表情」その3 » Monohanako
    Posted at 00:17h, 17 April

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