I love that I can casually make chawanmushi in the instant pot like it’s NBD (really easy once you’ve done it a few times). It’s one of my favorite things to eat and I hate paying so much money for them at Japanese restaurants
@skinnylatte can make a (large) single serve one in the microwave in fastest way (Without raw chicken/meat to start). I haven't checked timings for different amounts but that can be easily done (don't have to do that optimization for instant pot).
(Honestly just leave out the proteins if you’re not a meat or seafood eater)
(I also do 5 min on low steam setting, not 1 like in the link, for 2 eggs + water / dashi. Then I leave it in the instant pot until the valve naturally releases)
@skinnylatte I have that recipe saved but I haven't tried it yet. I hesitate partly because I don't think I have ever had it before at all. I would probably have to travel for two hours to find a restaurant serving it.
@ghislaine it should just taste like a steamed egg custard with the flavor of soy sauce and dashi. The textural thing (kind of bouncy but not too wobbly), almost like a silken tofu
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