When we think of pasta, our minds often drift towards traditional Italian seasonings like olive oil, garlic, and basil. But what if we told you there’s a way to reinvent your pasta dishes with a simple yet transformative ingredient? Soy sauce, a staple in Asian cuisine, can elevate your pasta to a whole new level, bringing a unique umami depth and richness that’s sure to surprise and delight your taste buds.
Soy sauce isn’t just for stir-fries and sushi. This versatile condiment can be the secret ingredient that transforms your pasta from ordinary to extraordinary. By using soy sauce as a seasoning, you introduce a savory, slightly sweet flavor that pairs beautifully with the natural starchiness of pasta. It’s an unexpected twist that harmonizes the best of both culinary worlds.
Chawanmushi
Ingredients
For the Dashi/Broth
- 1 Cup Dashi or Japanese Soup Stock (Alternatively, 200ml of water and 1tsp of KAWASHIMAYA Plant-Based Dashi Powder)
- 1 tsp Shoyu or Japanese Soy Sauce (Usukuchi/light-colored preferred)
- 1/2 tsp Mirin or Japanese Cooking Wine
- 1/4 tsp Salt
For Egg Custard Base
- 2 Large Eggs
- 1/2 Cup Chicken breast, cut into small 1/2 inch cubes (or 2-4 small shrimp)
- 4 Shiitake Mushrooms, thinly sliced (fresh or rehydrated)
- A few drops of Yuzu juice or a tiny sliver of Yuzu peel for garnish (Optional)
Instructions
Preparing the Dashi Stock
- In a small saucepan, combine the Dashi, soy sauce, mirin, and salt. Heat gently until the salt is dissolved. Do not boil. Let cool to room temperature;
- If you are using KAWASHIMAYA Organic Plant-based Dashi Powder, mix 200ml warm water with 1 tsp of the Dashi Powder.
Preparing the Egg Custard
- Lightly whisk the eggs in a bowl. Slowly pour the cooled broth into the eggs while gently stirring.
- Pour the entire mixture through a fine strainer into a measuring cup for a silky-smooth finish.
- Put the chicken and shiitake slices into two small cups. Pour the strained egg mixture over them. Cover the cups with lids or foil.
Steaming
- Place the covered cups in a steamer basket over about an inch of boiling water.
- Immediately reduce the heat to low and steam for 12–15 minutes.
- The center should be set and jiggle like soft gelatin (check with a toothpick—the liquid should be clear).
Serve and Enjoy
- Garnish (e.g., with yuzu) and serve hot right away.
Recommended Products for Soy Sauce (Shoyu)
Find the authentic Japanese soy sauce from Japan to perfectly copy delicious Japanese cuisine recipes:
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Kawashimaya Organic Shoyu 13.8 fl oz (410ml)
High-quality organic Japanese shoyu soy sauce: Barrel-aged for over one year・Additives-free・Made from 3 ingredients・Umami packed・100% Made in Japan. The versatile umami condiment for sushi, stir-fries, meat, pasta, eggs, tofu, vegetables, and more. Just a tiny amount can elevate any dish.
