Silky Smooth Instant Pot Chawanmushi (Japanese Steamed Egg Custard)

Silky Smooth Instant Pot Chawanmushi (Japanese Steamed Egg Custard) – Learn how to make an amazingly smooth and soft chawanmushi loaded with all the savory goodness in your Instant Pot. The stove-top method is included too. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/instant-pot-chanwanmushi.html INGREDIENTS 4 large eggs about 1 cup, (about 50 grams each egg) 2 ¼ cups dashi stock (or use chicken stock) Seasonings: 1 tsp light soy sauce 1 1/2-2 Tbsp mirin 1/2-2/3 tsp salt Optional ingredients you can add to chawanmushi: 8 large shrimp peeled, deveined and leave the tail on 16 pieces shimeji mushrooms 2 oz boneless skinless chicken thighs cut into bite-size 3 oz surimi Ankake sauce: 1 cup dashi stock 2 tsp light soy sauce 2 Tbsp mirin Salt to taste 2 tsp potato starch or corn starch mixed with 2 tsp cold water Garnishes: 1 stalk green onion finely sliced at an angle Fresh cilantro leaves