Matcha chawan-mushi with negi

This steamed egg custard is a beautiful vessel for expressing delicate flavors such as the pleasant bitter earthiness of matcha.

by SingleThread

Servings: 2
Active time: 30 minutes 

Ingredients

• 2 eggs
• ⅓ tsp salt
• 2 matcha shots with Signature Blend at Matcha Maker strength level 3
  

Instructions

1. Preheat the oven to 325°F.
2. Mix the eggs and the salt. Do not whip too much air into the mixture.
3. Add the matcha shot and incorporate fully.
4. Pour simmering water into a baking tray and place two ramekins or like vessels in the water bath, making sure the water is even with the chawan fill level.
5. Bake for 8-15 mins, or until the center has just set.
6. Once it has just set, remove the tray from the oven and let it rest in the water bath for a few minutes before serving.
7. Once the chawan-mushi has cooled, garnish with green onion tops.

Tips

1. The water should be poured in simmering, not boiling.
2. The vessel capacity should not exceed 6 fluid ounces.
3. As with other custards, the chawan-mushi should be somewhat jiggly when removed. There should be a spot the size of a small coin that is still custardy, but the rest should be firmer.
4. The dish can also be served cold.