Chawanmushi, or steamed egg custard, is a common Japanese dish frequently requested as an appetizer in Japanese restaurants.
This is a particular article for my followers who have asked for a recipe for chawanmushi.
Chawanmushi, or steamed egg custard, is a typical Japanese dish frequently requested as an appetizer in Japanese restaurants.
The Chinese version of steamed egg custard is easier, but in my view, not as delectable as chawanmushi.
The explanation is straightforward: chawanmushi is brimming with secrets hidden beneath the cooked egg custard, but the Chinese counterpart is often bland!
Additionally, the dashi stock and sake serve as excellent spices for an otherwise bland steamed egg flavor.
I utilized shrimp and chicken in my recipe–two components frequently used in chawanmushi.
I also included a bay scallop in each plate, inspired by my favorite Japanese restaurant in Beverly Hills. I omitted the ginkgo nuts, although the original chawanmushi recipe requires them.
Overall, I adore chawanmushi and cook them twice in a row! It does require some skills to make them picture perfect and silky smooth (which I am currently learning), but I am quite happy with the outcome. This recipe has a low-calorie count of 93 calories per serving.
- 4 jumbo shrimp
- 4 ginkgo nuts, if desired
- 2 in (5 cm) carrot
- 3 ounces (85 g) breast of chicken
- 1 tsp sake
- 1 teaspoon sesame oil
- 2 fresh shiitake mushrooms, cut thinly and stems removed
- 3 big beaten eggs
- 2 cups water*
- 1/2 teaspoon dashi-no-moto or equivalent amount of dashi stock*
- 1 tbsp sake
- 1 tsp soy sauce
- 1 tsp salt
- *Eggs to dashi stock/water ratio is 1:3. The above water measurement is for reference purposes only.
- Blanch and put aside prawns. Carrot slices are cut into maple leaf shapes. Blanch and drain in salted water. Cut the chicken into tiny pieces and marinate for 15 minutes in sake and soy sauce.
- Combine all of the egg custard ingredients using chopsticks and drain into a bowl in a bowl. In a very low setting, bring a steamer to a boil.
- Distribute the chicken, shiitake mushrooms, prawns, and carrots evenly amongst four ramekins. Distribute the egg mixture evenly amongst the ramekins. Top with the scallion and wrap each ramekin in aluminum foil—steam for 15 minutes on low heat. Insert a toothpick into the egg and check whether it comes out clear.