Chawanmushi茶碗蒸
Chawanmushi is a savory steamed egg custard, a classic Japanese dish known for its silky smooth texture and delicate flavor. It typically features a dashi-based egg mixture steamed with various ingredients like chicken, shrimp, mushrooms, and kamaboko.
01Ingredients
- 3 large eggs
- 360 ml dashi stock (or 360ml water + 1/2 tsp dashi powder)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp salt
- 6 medium shrimp, peeled and deveined
- 50 g chicken thigh, cut into small pieces
- 2 shiitake mushrooms, thinly sliced
- 4 slices kamaboko (fish cake)
- 1 stalk mitsuba (Japanese parsley) or chopped green onion, for garnish
Nutrition (per serving)142kcal
- Protein18.2g
- Carbs5.1g
- Fat4.8g
Fiber 0.4 gSodium 587 mg
02Steps
- If using dashi powder, dissolve the dashi powder in hot water to make dashi stock. Let the dashi stock cool completely before proceeding.
- Cut chicken thigh into small bite-sized pieces. Thinly slice shiitake mushrooms. Peel and devein the shrimp.
- In a bowl, gently whisk the eggs. Add the cooled dashi stock, soy sauce, mirin, and salt. Mix well but avoid creating too much foam. Strain the egg mixture through a fine-mesh sieve into a separate bowl to ensure a smooth custard.
- Divide the chicken, shrimp, shiitake mushrooms, and kamaboko slices evenly among 4 heatproof cups or chawanmushi bowls. Carefully pour the strained egg mixture into each cup, filling them about 80% full.
- Cover each cup with its lid or aluminum foil. Place the cups in a steamer. Steam on medium-low heat for 15-20 minutes, or until just set but still slightly wobbly in the center. Avoid high heat as it can create bubbles and a rough texture.
- Garnish with mitsuba or chopped green onion just before serving hot.
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