Japanese Steamed Egg Custard
Chawanmushi is a delicate dish made with Japanese fish cake, shrimps and shiitake mushrooms steamed in a silky savoury egg custard flavoured with dashi. Wow your guests with this beautiful homemade chawanmushi from scratch!
what you'll need:
» kamaboko (Japanese fish cake)
» shiitake mushrooms
» dashi soup stock
» mitsuba (Japanese parsley)
Cut the ingredients
Cut the kamaboko, shrimps and shiitake mushrooms into small pieces. Leave one larger piece of each for each serving.
Divide the cut ingredients into the appropriate number of steaming containers.
Place the slightly larger pieces for the top in a separate steaming container and submerge them in dashi.
Whisk the egg
Crack the eggs into a measuring cup and lightly whisk. Check the volume of eggs on the cup and make a note of it.
Add mirin, sake and dashi
Calculate the amount of liquid to add by multiplying the egg volume by 3. (E.g. 100ml egg : 300ml of liquid = 400ml total.) Add the sake and mirin, then top up with dashi.
Lightly whisk the egg mixture to prevent bubbles or foam forming. Pour the mixture through a sieve to make it extra smooth.
Pour mixture into cups
Pour the egg mixture equally into the serving cups.
Cover the containers with foil (or lids) and place them in a steaming basket. (This also includes the toppings in dashi.)
Fill the steamer with water and bring to a boil on high. Add the steaming basket and steam for 3 minutes on a high heat. Lower the heat to simmer and steam for a further 10 minutes.
Check & serve
Check they're cooked by tilting one carefully (use oven mitts to protect yourself from burns). If it's set, it's cooked! Place the toppings on top with a leaf of mitsuba. Serve hot or cold.
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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