Chawanmushi
Silky steamed egg custard, made with a precise egg-to-dashi ratio and steamed low and slow to avoid a rubbery, pockmarked texture — developed in Nagasaki during the Edo period from Chinese steamed-egg traditions.
Seafood
⚠ Contains: Egg, Shellfish, Soy, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 eggs
- 1 1/2 cups dashi, cooled
- 1 tbsp soy sauce
- 1 tbsp mirin
- A pinch of salt
- 4 medium shrimp, peeled and deveined
- 4 shiitake mushrooms, sliced
- 1 boneless chicken thigh, cut into small pieces
- 4 slices kamaboko (fish cake)
- Mitsuba or scallion, for garnish
Steps
- Whisk the eggs gently, avoiding too much froth, then whisk in the cooled dashi, soy sauce, mirin, and salt.
- Strain the mixture through a fine sieve for a silky texture.
- Divide the shrimp, shiitake, chicken, and kamaboko among small heatproof cups or bowls.
- Pour the strained egg mixture over the ingredients, filling each cup.
- Cover each cup loosely and steam over low heat for 15-18 minutes, until just set but still tender, not rubbery.
- Garnish with mitsuba or scallion and serve warm.