Plain Chawanmushi with Starchy Clear Sauce is a delightful dish that stands out for its simplicity and elegance. Unlike the savory Chawanmushi filled with ingredients, this version is a beautifully smooth egg custard served plain. It’s reminiscent of a comforting soup, topped with a glossy, starchy clear sauce known as ‘gin-an’ (銀餡), and perhaps a dash of ikura for garnish. This makes for not just an appetizing presentation but also a flavorful experience.

About Starchy Clear Sauce – Gin-an

In Japan, a simple sauce thickened with corn or potato flour is referred to as ‘an’ (餡). When this starchy sauce is poured over food, it is called ‘ankake’ (餡掛け). The term reflects the action of pouring, deriving from the Japanese verb ‘kakeru’ (掛ける).

Typically, ‘an’ is made from dashi stock and salt, sometimes with soy sauce, mirin, or cooking sake added for flavor. When prepared with just dashi and salt or a hint of light soy sauce, it retains a clear appearance. This adds a lovely silvery sheen, hence the name ‘gin-an’, which translates to silver thickened sauce—highlighting its beautiful, reflective surface.

If more regular soy sauce is used instead of light soy sauce, the sauce turns brown, known as ‘bekkō-an’ (鼈甲餡) or tortoiseshell thickened sauce, drawing its name from its amber hue.

The use of either gin-an or bekko-an not only enhances the dish’s appearance but also harmonizes the flavors and unifies the ingredients. Additionally, the starchy sauce helps to maintain warmth, as a thicker sauce tends to keep the underlying dish hot longer than a watery one. However, in the case of this dish, the amount of sauce used may not significantly impact temperature retention.

What’s in My Plain Chawanmushi with Starchy Clear Sauce

You might be surprised to find that this recipe requires very few ingredients. Here’s what you need:

Chawanmushi

• Eggs
• Dashi stock
• Light soy sauce
• Salt

Gin-an (Starchy Clear Sauce)

• Dashi stock
• Mirin
• Light soy sauce
• Corn flour or cornstarch diluted in water

Topping (optional)

You can add fresh mitsuba or a mizuna leaf if ikura is not your preference.

How to Make Plain Chawanmushi with Starchy Clear Sauce

Creating Plain Chawanmushi is quite simple and similar to other chawanmushi recipes, but without the added ingredients, it’s even easier.

Making Chawanmushi

1. In a bowl, beat the eggs well until combined.
2. Mix the beaten eggs with dashi stock and the remaining chawanmushi ingredients, ensuring everything is well blended.
3. Using a sieve, carefully pour the egg mixture into serving bowls or cups.
4. Cover each bowl with aluminum foil (or lids if available) and place them in a bamboo steamer.
5. Steam over medium-low heat for about 15-18 minutes.
6. Once cooked, carefully remove the foil and take the chawanmushi out of the steamer.

Making Gin-an

You can prepare gin-an while the chawanmushi is steaming, making this step efficient and convenient.

1. In a saucepan, combine all gin-an ingredients (except for corn flour) and bring to a boil.
2. Lower the heat and gradually add the corn flour, mixing swiftly to ensure a smooth sauce.
3. Once thickened, remove from heat.

Be mindful not to add all the corn flour at once, and avoid high heat to prevent lumps from forming.

Serving

1. Carefully pour an even amount of gin-an over the chawanmushi.
2. If using ikura, add it in the center. Serve immediately!

Gently pouring the gin-an is key; be cautious not to disturb the surface of the delicate custard.

The result should be a silky-smooth custard with a beautiful glossy finish—a sign of your success!