Sous vide Chawanmushi with Sharkfin (Fukahire)

Don’t have a steamer but have a sousvide? Here’s a way to recreate classic Japanese dish at hope - the egg custard. For this luxury I decided to throw in some shark fin strands along with tori paitan broth.

Equipment

  • Sous vide immersion circulator

  • 4 heatproof ramekins or small mason jars with lids or a chawanmushi container (stone bowls)

  • Fine mesh sieve

  • Mixing bowls

  • Chopsticks or a fork for gentle mixing

Notes

  • Shark Fin Preparation: Ensure the shark fin is properly soaked and shredded before use. If unavailable or for ethical considerations, substitute with enoki mushrooms or thinly sliced bamboo shoots for a similar texture.

  • Serving Suggestions: This dish is best enjoyed warm. Serve as an appetizer or as part of a multi-course meal.

Ingredients (Serves 4) | Cooking time = 90 mins

  • Egg Mixture:

    • 4 large eggs (cold)

    • 2½ cups dashi stock (preferably kombu-bonito based) —> just buy from store!

    • 1 tsp light soy sauce

    • ½ tsp mirin

    • Pinch of sea salt

  • Toppings:

    • If sharkfin just buy from your local Chinese restaurant

    • If not buy tori paitan and some shashu for topping >> honestly the best

  • Garnish:

    • Ikura (salmon roe)

    • Fresh scallions, finely sliced

    • Optional: a few drops of truffle oil for an aromatic finish

Instructions

  1. Preheat the sous vide water bath to 80°C (176°F). Fill water as per the illustration.

  2. If using instant dashi, dissolve the appropriate amount in warm water to make 2½ cups.

  3. In a mixing bowl, gently beat the eggs using chopsticks or a fork to avoid incorporating air bubbles.

  4. Add the dashi, light soy sauce, mirin, and a pinch of sea salt to the eggs. Stir gently until well combined.

  5. Pour the egg mixture through a fine mesh sieve into another bowl to ensure a smooth custard texture.

  6. Slowly pour the strained egg mixture into each of your stone bowl, leaving about 1 cm of space at the top.

  7. Put the lid of the stone bowl and carefully place the sealed containers into the water bath.

  8. Cook for 60 minutes.

  9. Once cooked, remove the containers from the water bath and let them rest for a few minutes.

  10. Uncover and garnish each chawanmushi and add your topping… then for extra garnish with a spoonful of ikura, a sprinkle of fresh scallions, and, if desired, a few drops of truffle oil for added depth.

Prawee Nonthapun