Chawanmushi (Steamed Egg Custard)

Name: Chawanmushi (Steamed Egg Custard)
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 Eggs; 420 ml Dashi stock, cooled; 1 tsp each Light soy sauce and mirin; 80 g Chicken thigh, small pieces; 4 Shrimp, peeled; 4 / 4 slices / 8 Shiitake, kamaboko and ginkgo nuts; a few sprigs Mitsuba or thin scallion, to finish

A silken savoury custard steamed in a cup, hiding chicken, shrimp and ginkgo nut beneath its trembling dashi-scented surface.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

Japanese home-style / 日本の家庭料理 — Its name means 'steamed in a tea bowl'. Chawanmushi is one of the few Japanese dishes eaten with a spoon, and is often linked to Nagasaki's Chinese-influenced shippoku cuisine, where steamed savoury custards took hold before spreading nationwide.

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Spice N' Pans Sushi By Kunihiro The Sushi Man

⏱ 40 мин🍽 4 порций🔥 120 ккал🇯🇵 Япония

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Приготовление

Whisk the eggs gently without frothing, then stir in the cooled dashi, soy and mirin.
💡 The dashi must be cool — hot liquid would scramble the eggs before they set.
Strain the mixture through a fine sieve for a glassy, lump-free custard.
Divide the chicken, shrimp, mushroom, kamaboko and ginkgo among four heatproof cups.
Pour in the egg mixture, cover each cup with foil, and steam over low heat 12–15 minutes.
Keep the heat low and the lid slightly ajar so the surface stays smooth, not pitted with holes.
It is done when a skewer draws clear broth, not cloudy egg. Finish with a sprig of mitsuba.

💡 Советы

A 3:1 dashi-to-egg ratio gives the classic just-set wobble.
Low, steady steam is everything — a fierce steam riddles the custard with holes.
Serve warm as a starter, or chilled in summer for a refreshing version.