Chawanmushi 茶碗蒸

Chawanmushi is a savory steamed egg custard, a classic Japanese dish known for its silky smooth texture and delicate flavor. It typically features a dashi-based egg mixture steamed with various ingredients like chicken, shrimp, mushrooms, and kamaboko.

Nutrition (per serving)

Ingredients

• 3 large eggs
• 360 ml dashi stock (or 360ml water + 1/2 tsp dashi powder)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/4 tsp salt
• 6 medium shrimp, peeled and deveined
• 50 g chicken thigh, cut into small pieces
• 2 shiitake mushrooms, thinly sliced
• 4 slices kamaboko (fish cake)
• 1 stalk mitsuba (Japanese parsley) or chopped green onion, for garnish

Steps

1. If using dashi powder, dissolve the dashi powder in hot water to make dashi stock. Let the dashi stock cool completely before proceeding.
2. Cut chicken thigh into small bite-sized pieces. Thinly slice shiitake mushrooms. Peel and devein the shrimp.
3. In a bowl, gently whisk the eggs. Add the cooled dashi stock, soy sauce, mirin, and salt. Mix well but avoid creating too much foam. Strain the egg mixture through a fine-mesh sieve into a separate bowl to ensure a smooth custard.
4. Divide the chicken, shrimp, shiitake mushrooms, and kamaboko slices evenly among 4 heatproof cups or chawanmushi bowls. Carefully pour the strained egg mixture into each cup, filling them about 80% full.
5. Cover each cup with its lid or aluminum foil. Place the cups in a steamer. Steam on medium-low heat for 15-20 minutes, or until just set but still slightly wobbly in the center. Avoid high heat as it can create bubbles and a rough texture.
6. Garnish with mitsuba or chopped green onion just before serving hot.

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