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Chawanmushi (茶碗蒸し) – Steamed Egg Custard
More recipes: Japanese recipes · All Asian recipes
Chawanmushi (茶碗蒸し) – Steamed Egg Custard
Laura Chen
4
15 minutes
30 minutes
150
Japanese
Appetizer
Chawanmushi is a traditional Japanese egg custard served as an appetizer or side dish. It is known for its silky texture and is often enriched with vegetables and seafood.
Ingredients
- 3 large eggs
- 480 ml dashi stock
- 1 tsp soy sauce
- 1 tsp mirin
- 1 pinch of salt
- 4 medium shrimp, peeled and deveined
- 4 shiitake mushrooms, stems removed
- 2 scallions, finely sliced
- 4 pieces of kamaboko (Japanese fish cake), optional
Instructions
- Mix the dashi stock, soy sauce, mirin and salt in a bowl.
- Beat the eggs in a separate bowl and slowly add the dashi mixture, stirring steadily to avoid lumps.
- Pass the egg and dashi mixture through a sieve into another bowl to make sure it is smooth.
- Divide the shrimp, shiitake mushrooms, scallions and kamaboko evenly among 4 heatproof cups.
- Carefully pour the egg and dashi mixture into each cup.
- Place the cups in a steamer and steam over medium heat for 25 to 30 minutes, until the custard is set.
- Let cool slightly before serving.
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More recipes: Japanese recipes · All Asian recipes