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Uni Chawanmushi

Name: Uni Chawanmushi
Ingredients: Kelp Broth Base:; Kelp broth, cooled, 5 cups; Sauteed Green Onion Broth:; Kelp broth, 1.5 cups; Korean large green onion, sliced, 1 pc; Sesame Oil, 1 tbsp; Braised Green Onion & Sauce:; Korean large green onion, cut into 2-inch sections and charred, 1 pc; Kelp broth, 1 cup; Mirin, 1 /2 cup; Soy sauce, 1.5 tbsp; Cooking wine, 1 /4 cup; Potato starch slurry, 1 tsp; Egg Custard Base:; Eggs, 2 pcs; Mixed broth (Broth #1 and #2 combined 1:1), 1 /5 cups; Soy sauce, 1 tbsp; Mirin, 1 tbsp; Garnish:; Uni, 1 pack; Julienned white part of green onion (fried until crispy)

Uni Chawanmushi, delicate egg custard infused with flavor.

Published March 2, 2026

Ingredients

Kelp Broth Base:

Kelp broth, cooled, 5 cups

Sauteed Green Onion Broth:

Kelp broth, 1.5 cups

Korean large green onion, sliced, 1 pc

Sesame Oil, 1 tbsp

Braised Green Onion & Sauce:

Korean large green onion, cut into 2-inch sections and charred, 1 pc

Kelp broth, 1 cup

Mirin, 1 /2 cup

Soy sauce, 1.5 tbsp

Cooking wine, 1 /4 cup

Potato starch slurry, 1 tsp

Egg Custard Base:

Eggs, 2 pcs

Mixed broth (Broth #1 and #2 combined 1:1), 1 /5 cups

Soy sauce, 1 tbsp

Mirin, 1 tbsp

Garnish:

Uni, 1 pack

Julienned white part of green onion (fried until crispy)

Preparation

Step 1

Prepare Kelp Broth: Make 5 cups kelp broth and allow it to cool completely.

Step 2

Make Broth #1 (Sauteed Green Onion Broth) by sauteing sliced green onion in sesame oil until fragrant.

Step 3

Add 1.5 cups kelp broth and simmer for 20 minutes, then strain and cool.

Step 4

Make Broth #2 (Clear Green Onion Broth) by adding sliced green onion to 1.5 cups kelp broth. Simmer for 20 minutes, then strain and cool.

Step 5

Combine Broth #1 and Broth #2 in a 1:1 ratio, and reserve 1.5 cups for the egg custard base.

Step 6

Char 2-inch green onion sections.

Step 7

In a saucepan, combine 1 cup kelp broth, mirin, soy sauce, and cooking wine. Add charred green onion and braise for about 20 minutes until tender. Reserve the green onion for plating.

Step 8

Thicken remaining sauce with potato starch slurry until lightly glossy.

Step 9

Prepare egg custard by gently whisking eggs without incorporating air.

Step 10

Add 1.5 cups mixed broth, soy sauce, and mirin, and strain through a fine sieve.

Step 11

Pour into heatproof bowls and cover tightly.

Step 12

Steam gently over low heat for about 20 minutes, until just set (center should slightly jiggle).

Step 13

Prepare Julienne the white part of green onion and fry until lightly crisp, to garnish.

Step 14

Assemble: Place braised green onion vertically in the center of the custard, lay uni to the side, and spoon thickened sauce over the top.

Step 15

Finish with fried green onion and enjoy!