Chawanmushi (Steamed Egg Custard)
A delicate Japanese dish, Chawanmushi is a savory steamed egg custard made with dashi broth and filled with seafood, mushrooms, and seasonal ingredients.
Ingredients
- 3 large eggs
- 2 cups dashi stock
- 1 tsp soy sauce
- 1 tsp mirin
- 1/4 tsp salt
- 4 pieces shrimp peeled and deveined
- 4 slices shiitake mushrooms
- 4 slices kamaboko fish cake or chicken pieces
- Optional garnish: mitsuba or sliced green onions
Instructions
- In a bowl, gently whisk eggs without creating bubbles. Add dashi stock, soy sauce, mirin, and salt, mixing until combined. Strain the mixture through a fine sieve for a smooth texture.
- Divide the shrimp, mushrooms, and kamaboko among four small cups or ramekins. Pour the egg mixture over the ingredients, filling each cup.
- Cover each cup with aluminum foil or a lid to prevent condensation from dripping.
- Place the cups in a steamer and steam over low heat for 15-20 minutes until the custard is set but still jiggles slightly in the center.
- Serve warm with optional garnish.
NUTRITION FACTS (Per Serving)
Calories: 90 kcal
Carbohydrates: 3 g
Fat: 5 g
Protein: 8 g