🇯🇵 Japanese recipesSide dish
Chawanmushi
By Groceree
Also known as Japanese Steamed Egg Custard
A savoury egg custard set so gently in dashi that it barely holds its shape, hiding a prawn, a piece of chicken and a shiitake. Silky, never bubbled.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
Ingredients
eggs3- dashi stock400 ml
light soy sauce1 tsp
mirin1 tsp
salt½ tsp
raw prawns4
chicken thighs80 g- shiitake mushrooms4
spring onions1
Instructions
- 01
Beat the gently without whisking in air — bubbles make holes in the finished custard.
- 02
Mix in the cooled , , and . The ratio is about three parts to one part by volume.
- 03
Strain the mixture through a fine sieve. This is what makes it silky.
- 04
Divide the peeled , the small pieces of and the sliced between four heatproof cups and pour the mixture over.
- 05
Skim off any bubbles on the surface and cover each cup with foil.
- 06
Steam over the gentlest simmer for 15 to 18 minutes, with the steamer lid slightly ajar to keep the temperature down.
- 07
It is done when the centre wobbles like set jelly and a skewer comes out with clear liquid, not raw egg.
- 08
Top with the finely sliced and serve hot.
Notes
- Low heat is everything. Steamed too hot, the custard bubbles into a spongy, pitted texture instead of silk.
- Strain the egg and skim the bubbles. Both are what give that perfectly smooth surface.
- Keep the steamer lid slightly open. It stops the temperature climbing and overcooking the edges.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 12 g
- Carbs
- 4 g
- Fat
- 8 g
Estimated from the ingredients.
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