Chawanmushi

Name: Chawanmushi
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 large eggs; 2 cups awase dashi (cooled); 1 tsp light soy sauce; 1 tsp mirin; 1/2 tsp salt; 4 small shrimp (peeled); 1/4 chicken thigh (diced); 2 fresh shiitake mushrooms (sliced); 4 mitsuba leaves

A savory steamed egg custard filled with various ingredients.

30 minutes

Serves 4

Appetizer

Contains common allergens

Egg Fish Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Prepare the egg mixture: crack the eggs into a bowl and whisk very gently using chopsticks to avoid creating any air bubbles.

2
Slowly stir the cooled dashi, light soy sauce, mirin, and salt into the eggs. Pour the mixture through a fine-mesh strainer into a pitcher for a silky-smooth texture.
3
Prepare the fillings: blanch the chicken and shrimp for 30 seconds in boiling water to prevent them from clouding the custard.
4
Divide the shrimp, chicken, and shiitake mushrooms evenly among 4 heatproof chawanmushi cups (or ramekins).
5
Carefully pour the strained egg mixture over the fillings until the cups are 3/4 full. Cover each cup tightly with aluminum foil or its matching lid.
6
Place the cups in a steamer over boiling water. Cover the steamer, leaving a slight crack for steam to escape. Steam on medium-low heat for 12-15 minutes until the custard wobbles like gelatin but is completely set. Garnish with mitsuba.

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