Description
Japanese Chawanmushi uses Dashi (bonito/kelp broth). The Chinese style mixes eggs with 'warm water' (or light chicken broth), adds clams, and steams. The absolute key difference is pouring a mixture of 'soy sauce and sesame oil' DIRECTLY ON TOP just before eating.
Restaurants serving Ge Li Zheng Dan (Steamed Egg with Clams)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggs
- Clams
- Clam boiling liquid(or warm water)
- Salt
- Soy sauce
- Sesame oil
- Scallion
Instructions
- [Authentic Recipe & Differences]
- (Ingredients) Briefly parboil purged fresh clams until they open. KEEP the boiling liquid (pure umami) and let it cool.
- (Egg Mix) Gently beat eggs. Add the 'cooled clam liquid' (or warm water) at a 1:
- egg-to-water ratio, plus a pinch of salt.
- Strain the egg mixture through a fine mesh to completely remove bubbles (guarantees a mirror-smooth surface).
- Arrange clams in a deep dish and gently pour the egg over them.
- Cover with plastic wrap (or a lid) and steam on low for 10-
- mins.
- [Flavoring]: The ultimate difference. Drizzle a mixture of 'soy sauce (Sheng Chou), sesame oil, and minced scallion' directly over the surface of the finished, jiggly custard.
Learn more Spice, substitutes, tips
Key spices
Intense clam seafood broth、Finishing sesame oil
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese clams and eggs)
Pairing
White Rice / As a side to any stir-fry
Trivia
[Trivia] An incredibly gentle dish made frequently in Chinese homes for children and the elderly. Because the internal seasoning is mild, the aroma of the 'soy sauce and sesame oil' poured on top right before eating violently stimulates the appetite.
Eating tips & etiquette
[Unique Eating] Use a spoon to scoop the 'soy-sesame oil' floating on top together with the 'jiggly custard' underneath. It contains more water than Japanese Chawanmushi, creating an impossibly silky texture halfway between soup and tofu.
Allergen
Eggs, Shellfish, Soybeans, Wheat, Sesame