Description
Chawanmushi is a traditional Japanese steamed egg custard that’s smooth, savory, and subtly flavored with dashi, soy sauce, and mirin. It’s a comforting and elegant dish often served as part of a multi-course meal, filled with delicate ingredients like shrimp, chicken, and mushrooms.
Ingredients
Scale
- 3 large eggs, beaten gently
- 2 cups dashi stock
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1/4 teaspoon salt
- 1/4 cup boneless chicken thigh, diced
- 4 medium shrimp, peeled and deveined
- 1 large shiitake mushroom, thinly sliced
- 4 slices kamaboko (fish cake)
- 1 tablespoon chopped mitsuba or green onion for garnish
Instructions
- Prepare a steamer or large pot with a lid and bring the water to a gentle simmer.
- In a mixing bowl, lightly beat the eggs and add the dashi, soy sauce, mirin, and salt. Stir slowly to combine without creating bubbles, then strain the mixture through a fine mesh sieve.
- Place chicken, shrimp, mushroom, and kamaboko slices evenly in each serving cup.
- Pour the strained egg mixture into the cups, leaving a small gap at the top.
- Cover each cup with foil or a lid to prevent water droplets from falling in.
- Steam on low heat for about 12 to 15 minutes until the custard is just set but still jiggly.
- Remove from the steamer and garnish with chopped mitsuba or green onion before serving.
Notes
- Strain the egg mixture for the smoothest custard texture.
- Steam on low heat to prevent curdling.
- Let the custard rest for a few minutes before serving for the best consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 155mg