Chawanmushi, a Japanese half-custard half-flan, treats the humble staples as the lavish ingredients they’ve always been. By Ligaya Mishan Who was it who first found pleasure in rolling an egg — so ...

Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

Practice makes perfect. For more than 15 years, Don Ojiri of Halawa repeatedly made the Japanese savory custard called chawan mushi, until it became known as his signature dish. His recipe brings ...

Eating a cup of instant ramen is a roller caster ride of emotions. It starts with the giddy anticipation as you boil the water and let the noodles cook. Then, of course, there’s the elation as you ...

This savory Japanese egg custard is the perfect comfort food for cold winter nights. Although the dish is traditionally made with gingko nuts and mitsuba, home cooks can toss in any of their favorite ...

Created by Executive Chef Gus Stieffenhofer-Brandson of Published On Main (a Vancouver eatery that was named Canada’s Best Restaurant), this recipe sees a classic Japanese steamed custard — called ...

SINGAPORE - (THE BUSINESS TIMES) Could there be anything better than bread and butter? How about a spread made of sour cream and dehydrated tofu? This unlikely combination is served at L'Effervescence ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Savoury custards are common in Asian cooking: the Chinese have jing shui dan, the Koreans have ...

Chawanmushi is an elegant, delicate savoury steamed custard often served at Japanese restaurants, but it’s also easy to cook at home. It gets its name because traditionally, the custard mixture and ...

The clear, umami-packed stock called dashi is the foundation of washoku, traditional Japanese cuisine. While stocks made by simmering various umami-rich ingredients are important in many cuisines, ...