Chawanmushi - Japanese steamed egg custard
A delicate Japanese savory egg custard dish steamed in a cup. Served hot as an appetizer or side dish, it's a perfect balance of subtle flavors and luxurious texture that epitomizes the refinement of Japanese cuisine.
Nutrition
Calories: 180kcal
Ingredients
- 2 cups dashi Japanese soup stock
- 4 large eggs
- 1 tbsp soy sauce
- 1 tbsp mirin sweet rice wine
- 1/2 tsp salt
- Shitake mushrooms sliced
- Ginkgo nuts peeled and cooked
- Kamaboko fish cake, thinly sliced
- Various vegetables e.g., thinly sliced carrots, snow peas, or baby corn
Instructions
- In a saucepan, heat the dashi over medium heat until it's hot but not boiling. Remove from heat and let it cool slightly.
- In a bowl, beat the eggs gently. Try not to create too many bubbles.
- Add soy sauce, mirin, and salt to the beaten eggs. Mix well.
- Strain the egg mixture through a fine-mesh sieve to ensure a smooth texture.
- Distribute your desired ingredients (shiitake mushrooms, ginkgo nuts, kamaboko, and vegetables) evenly into individual Chawanmushi cups or small heatproof bowls.
- Gently pour the egg mixture over the ingredients in each cup, covering them evenly.
- Place the cups in a steamer and steam over medium heat for about 15-20 minutes or until the custard is set. You can check by inserting a toothpick; if it comes out clean, it's done.
- Carefully remove the cups from the steamer, and your savory egg custard is ready to be served!
Notes
Use can use other equipment to make this dish"
- With an instant pot: Cover the cup or bowl tightly with aluminum foil. Place a trivet in the Instant Pot, add 1 cup of water, and arrange the cups on the trivet. Close the lid, set it to the "Steam" function, and cook for about 10-15 minutes.
- With a microwave: Cover the bowls with microwave-safe plastic wrap and microwave in short intervals, checking the consistency until the Chawanmushi - Japanese custard is set.
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