RECIPE: Ume (Japanese Plum) & Ginger Chawan Mushi (Steamed Egg Custard)

This silky-smooth steamed egg custard has a bright burst of flavor thanks to the addition of Ume & Ginger Onigiri Seasoning. The refreshing notes of tart pickled plums and spicy ginger are perfectly balanced by the custard’s subtle savory flavors.

Servings: 1-2

Ingredients:

• 2 Tbsp Ume & Ginger Onigiri Seasoning

• ½ Tbsp sesame oil*

• 1 egg

• Pinch of  salt*

• ½ tsp sugar

• 1 cup (~240ml) soy milk

• Chives (or parsley), finely chopped

• (Optional) 2 tsp black vinegar

Instructions:

1. To make the chawan mushi custard, crack the egg into a small bowl and whisk until smooth. Add the soy milk, salt, sugar, and sesame oil. Finally, add the Ume & Ginger Onigiri Seasoning and chopped chives (or parsley). Stir to combine. 

2. Pour the custard mixture into a small, heat-safe dish (Eg. teacup, small mug, ramekin). Pop any air bubbles with a toothpick for a smooth texture. 

3. Steam in a steamer basket on high heat for 5 mins. Reduce heat to low and steam for another 10 mins. Alternatively, it can also be steamed by carefully setting the chawan mushi cups into a deep pot filled with water reaching halfway up the sides of the cups. Leave the lid slightly ajar and bring to a boil. Reduce to low heat and cook for 15 mins. To microwave, cook at 200W for 7-10 mins. Note: Time may vary depending on the size of the cup.

4. Top with black vinegar if desired, and enjoy!
   
   
   Kokorocare products used are here
   
   
   

   
   Highlights

   • Easily transform plain rice into flavorful onigiri (rice balls)
   • Refreshing flavors of ginger & pickled plums
   • Perfect for bento boxes & picnics