Chawanmushi

Name: Chawanmushi
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 large Eggs; 450ml Dashi, kombu-bonito stock, cooled; 1 tsp Light Soy Sauce, usukuchi; 1 tsp Mirin; 1/2 tsp Salt; 80g Chicken Thigh, boneless skinless, cut into small 1–2 cm pieces; 1 tsp Sake, to season the chicken and shrimp; 4 medium Shrimp, peeled and deveined; 4 slices of Kamaboko, fish cake, halved; 2 caps of Shiitake Mushrooms, thinly sliced; 8 Ginkgo Nuts, ginnan, cooked and peeled; 4 sprigs of Mitsuba; 4 strips of Yuzu Zest, optional

Silky, delicate chawanmushi — a savory Japanese egg custard studded with tender chicken, shrimp, shiitake and kamaboko — makes a comforting starter or side. Lightly seasoned with dashi, soy and mirin, each spoonful is fragrant with mitsuba and a hint of yuzu zest for brightness.

Silky, delicate chawanmushi — a savory Japanese egg custard studded with tender chicken, shrimp, shiitake and kamaboko — makes a c... Show more

Traditional Japanese Recipe

Health Grade

A+ · Excellent

Rating

4.2

Time

50 min

Price

1,16 €

Calories

172 kcal

low calorie

healthy

low carb

keto

Method

Prep the fillings

Cut the Chicken Thigh into 1–2 cm pieces if needed, pat the Shrimp dry, and toss both with the Sake. Let them sit for 5 minutes while you finish the rest of the prep. If needed, trim and thinly slice the Shiitake Mushrooms, halve the Kamaboko, and set the Ginkgo Nuts aside.

Whisk the custard

In a bowl, whisk the Eggs gently until just blended and no streaks of white remain. Pour in the cooled Dashi, then add the Light Soy Sauce (usukuchi), Mirin, and Salt. Stir only until the mixture looks even, then strain it through a fine-mesh sieve into a jug or measuring cup to catch any bubbles and stringy bits.

Fill the cups

Divide the chicken, shrimp, shiitake, kamaboko, and ginkgo nuts among 4 small heatproof cups or bowls. Pour the custard base in slowly, letting it run down the side of each cup so you do not build up foam. Leave a small gap at the top, then cover each cup with foil or a lid.

Steam gently

Set the cups in a steamer basket over water that is at a gentle simmer, cover, and steam for 12 minutes. Check one cup: the custard should wobble softly in the center but not slosh. If it still looks loose, steam 3 minutes more and check again.