Name: Beef Offal Chawanmushi (Savory Egg Custard)
Cuisine: 和食
Ingredients: 2 eggs (medium); 360 ml offal broth; Beef offal mix, to taste; Garlic chive glaze, to taste; [For the offal broth]; 500 ml ichiban dashi (first-brew dashi); 150 g beef small intestine; 100 g beef abomasum (reed tripe); 2 tbsp sweet soy sauce; 2 tbsp light soy sauce; 1 clove garlic, grated; [For the garlic chive glaze]; 1 bunch garlic chives; 150 ml ichiban dashi (first-brew dashi); 1 tsp light soy sauce; A pinch of salt; 1 tsp potato starch; 1 tbsp water

About "Beef Offal Chawanmushi (Savory Egg Custard)"

This is a bold, flavorful dish using beef offal, a unique twist on traditional light chawanmushi. It features the rich umami and fat rendered from beef small intestine and abomasum (reed tripe), topped with a garlic chive glaze to recreate the classic flavors of motsunabe (offal hot pot). Key steps like the egg-to-broth ratio and removing excess fat are crucial for achieving a smooth texture and ensuring the custard sets perfectly.

Introduction to 動画 de 食堂とだか　料理人・戸高雄平 →

Tips for Making "Beef Offal Chawanmushi (Savory Egg Custard)"

Prep
- Cut the offal into small 1 cm cubes and parboil briefly in boiling water to remove scum. Do not over-boil, or you will lose the flavorful fat.
Broth
- Skimming the solidified fat off the cooled offal broth is a crucial step to ensure the egg mixture sets properly.
Egg Mixture
- The golden ratio is 180 ml of offal broth per egg. Strain the mixture through a sieve for a silky-smooth texture.
Steaming
- Steam over low heat for 10 minutes. Check if it is done by tilting the cup; the egg mixture should be set.
Seasoning
- Adding a splash of sesame oil to the garlic chive glaze enhances its appetizing aroma.

Ingredients for "Beef Offal Chawanmushi (Savory Egg Custard)"

18 items

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2eggs (medium)
360ml offal broth
Beefoffal mix, to taste
Garlicchive glaze, to taste
[Forthe offal broth]
500ml ichiban dashi (first-brew dashi)
150g beef small intestine
100g beef abomasum (reed tripe)
2tbsp sweet soy sauce
2tbsp light soy sauce
1clove garlic, grated
[Forthe garlic chive glaze]
1bunch garlic chives
150ml ichiban dashi (first-brew dashi)
1tsp light soy sauce
Apinch of salt
1tsp potato starch
1tbsp water

How to Make "Beef Offal Chawanmushi (Savory Egg Custard)"

1
[Preparing the Offal Broth]
2
Parboil the beef offal
Cut 150 g of beef small intestine into 1 cm cubes, then parboil briefly in boiling water to remove scum. Wash 100 g of beef abomasum thoroughly and cut into 1 cm cubes.
Parboiling too long removes the flavorful fatJust blanch it very briefly
3
Simmer the offal and dashi
Add 500 ml of ichiban dashi to a pot and bring to a boil. Add the parboiled offal, 2 tbsp sweet soy sauce, 2 tbsp light soy sauce, and 1 grated garlic clove. Simmer gently over medium heat for about 10 minutes.
Garlic is an essential ingredient
4
Cool and separate the broth
Let the offal and broth cool separately. Once cooled, the offal fat will solidify and float to the top as white patches; skim this off completely with a spoon.
Too much fat will prevent the egg from setting
5
[Cooking the Chawanmushi]
6
Make the egg mixture
Crack 2 eggs into a bowl and whisk thoroughly, cutting through the egg whites. Add 360 ml of the cooled offal broth, mix well, and strain through a fine mesh sieve to create the egg mixture.
Straining through a sieve ensures a silky textureThe golden ratio is 180 ml of broth per egg
7
Assemble in cups
Prepare 4 heatproof cups and distribute the cooked offal evenly, about 1.5 spoonfuls per cup. Pour a quarter of the egg mixture into each cup while straining it through a sieve once more, then cover each cup with aluminum foil.
Covering prevents condensation from dripping inside
8
Steam
Place the cups in a preheated steamer and steam over low heat for about 10 minutes. To check if it is done, tilt a cup gently; the egg mixture should be set and not runny.
Steam over low heat
9
[Preparing the Garlic Chive Glaze]
10
Make the garlic chive glaze
In a pot, combine 150 ml of ichiban dashi, 1 tsp light soy sauce, and a pinch of salt, then bring to a boil. Stir in the starch slurry (1 tsp potato starch dissolved in 1 tbsp water) to thicken. Add a splash of sesame oil, then add 1 bunch of finely chopped garlic chives and cook briefly.
Sesame oil enhances the aromaCook the garlic chives very briefly
11
Plating
Pour a generous amount of the hot garlic chive glaze over the steamed chawanmushi and serve.

Food Science

Why This Dish Tastes So Good

Combining the glutamic and inosinic acids in the bonito and kelp dashi with the amino acids and nucleic acid-based umami compounds from the beef offal creates a powerful synergistic umami effect. Additionally, steaming gently utilizes the thermal coagulation properties of eggs to trap moisture, resulting in a silky-smooth texture. Thickening the garlic chive glaze with potato starch helps the broth and umami cling to the ingredients, creating a pleasant mouthfeel while keeping the dish hot.

Umami CompoundsMoisture ControlTemperature & Heat Reaction

Detailed Commentary on "Beef Offal Chawanmushi (Savory Egg Custard)"

* Content organized by topics from the video.

Shokudo Todaka's Bold Beef Offal Chawanmushi

Hello! Today, I'm introducing our Beef Offal Chawanmushi, a dish we actually serve at our restaurant. It's also the perfect recipe for when you buy too much beef offal for motsunabe (offal hot pot) and have leftovers. When people think of chawanmushi, they usually picture a light, gentle, and comforting dish. However, by pairing it with punchy beef offal, we've created a comforting yet bold dish with a powerful impact. This unexpected combination perfectly represents the spirit of Shokudo Todaka. I've adapted the recipe so it's easy to make at home, so please give this bold and delicious dish a try!

Offal Prep: Cutting and Parboiling Tips

First, let's prep the beef offal. We are using two types today: 150g of small intestine and 100g of abomasum (reed tripe). Cut them into small pieces, about 1 cm cubes. Since chawanmushi is eaten with a small spoon, large pieces of offal would disrupt the texture and balance, so cutting them small is key. Next, parboil the cut offal briefly in boiling water. This blanching step removes excess scum. If you add the offal raw, the scum will prevent the egg mixture from setting properly. However, if you boil it too long, you'll lose the flavorful fat, so the trick is to blanch it very briefly.

Simmering the Broth and Skimming the Fat

Next, we'll infuse the dashi with the rich flavor of the offal. In a pot, combine 500ml of ichiban dashi and the parboiled beef offal, then place over medium heat. Once it boils, add 2 tbsp of sweet soy sauce, 2 tbsp of light soy sauce, and 1 clove of grated garlic. Garlic is absolutely essential here; it instantly releases an incredible aroma. Let it simmer gently for about 10 minutes. Once done, separate the offal from the broth and let them cool completely. As it cools, the offal fat will solidify into white patches on the surface. Skim this off completely with a spoon. If too much fat remains, the chawanmushi won't set when mixed with the egg, making this a crucial step.

The Golden Ratio and Steaming for Silky Texture

Once the broth has cooled, we'll prepare the egg mixture. Crack 2 eggs into a bowl and whisk thoroughly, cutting through the whites. Add 360ml of the cooled, skimmed offal broth and mix well. Prepare 4 heatproof cups and distribute the cooked beef offal evenly, about 1.5 spoonfuls per cup. Pour the egg and broth mixture into the cups, straining it through a sieve as you go. This extra step ensures an incredibly silky texture. Cover each cup with aluminum foil to prevent condensation from dripping inside. Place them in a preheated steamer and steam for about 10 minutes.

Chef Todaka's Inspiring Culinary Origin

While the chawanmushi is steaming, let's chat a bit. Actually, the dish that inspired me to become a chef was chawanmushi. When I was 20, I had a chawanmushi at a restaurant in my hometown of Kagoshima that completely blew me away. It had milk in the dashi, was luxuriously topped with salmon roe (ikura), sea urchin (uni), and abalone, and was finished with a slightly sweet thick glaze. The moment I took a bite, I was so deeply moved that I decided right then and there to pursue a culinary career. Because of this, chawanmushi holds a very special place in my heart, and it remains an indispensable part of our course menu at the restaurant.

Special Garlic Chive Glaze Inspired by Motsunabe

Now, let's make the garlic chive glaze to pour generously over the chawanmushi. In a pot, combine 150ml of ichiban dashi, 1 tsp of light soy sauce, and a pinch of salt, then bring to a boil. Once boiling, gradually stir in the potato starch slurry (1 tsp potato starch dissolved in 1 tbsp water) to thicken without forming lumps. Once thickened, bring it back to a simmer and add a splash of sesame oil to bring out an incredibly appetizing aroma. Finally, add 1 bunch of finely chopped garlic chives and cook briefly. This glaze was specially designed to recreate the classic motsunabe pairing of offal and garlic chives.

A New Style of Chawanmushi for Rice or Drinks

After steaming for about 10 minutes, tilt a cup slightly to check if the egg mixture is set. If it doesn't run, it's ready. Pour a generous amount of the hot garlic chive glaze over it, and your beautiful, vibrant green Beef Offal Chawanmushi is complete! Scoop it up with a spoon, and the jiggly egg, savory offal, and crunchy garlic chives will harmonize beautifully in your mouth. Even though I created it, this is truly a revolutionary flavor. While chawanmushi is usually seen as elegant and delicate, this version makes you crave rice and pairs perfectly with drinks. At home, you can even make a large batch in a big bowl to share and enjoy slowly together.

About 動画 de 食堂とだか　料理人・戸高雄平

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