David Chang’s Chawanmushi

The umami essence of this savory Japanese egg custard comes from dashi, a stock made from dried kelp (kombu). Compared to our Silky Chinese Steamed Egg Custard, this version uses a higher liquid to egg ratio for an even silkier custard. Chef’s hats off to Peter Serpico, former Momofuku chef, for crafting the perfect proportion of dashi to egg: 7 eggs per 1 quart of liquid!

All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power