Slipper Lobster Chawanmushi Theres a couple tricks when it comes to making Chawanmushi. Ensuring you stick to a 1 part egg to 2.5 parts dashi mix will give you the best results. Straining the mixture will help to break up the egg white membrane ensuring you get a super silky texture and finally steaming your custard when there almost no bubbles breaking the surface of the …