Chawanmushi

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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!

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Chawanmushi

Yield

4 servings

Type

Steamed

Time

25 minutes

Level

Intermediate

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what you'll need:

» eggs » kamaboko (Japanese fish cake) » shiitake mushrooms » shrimps » dashi soup stock » sake » mirin » 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.

1

Distribute

Divide the cut ingredients into the appropriate number of steaming containers.

2

Toppings

Place the slightly larger pieces for the top in a separate steaming container and submerge them in dashi.

3

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.

4

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.

5

Strain

Lightly whisk the egg mixture to prevent bubbles or foam forming. Pour the mixture through a sieve to make it extra smooth.

6

Pour mixture into cups

Pour the egg mixture equally into the serving cups.

6

Cover

Cover the containers with foil (or lids) and place them in a steaming basket. (This also includes the toppings in dashi.)

7

Steam

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.

8

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.

9

See the full post for more information plus substitutes and additional ingredient ideas!