Fish Chawanmushi (Savoury Custard)
Even without using dashi stock, the savoury egg custard in this simple Fish Chawanmushi has a great flavour. It only contains fish pieces in it but it is so tasty and enjoyable. Red-skinned fish is the key to making this dish look great.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 17 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 160g / 5.6oz red-skinned fish fillet skin on ((note 1))
- 120ml / 4.1oz water
- 80ml / 2.7oz cooking sake
- 1 tbsp mirin
- 1 tbsp light soy sauce ((or normal soy sauce))
- 1 egg ((65-70g / 2.3-2.5oz in shell, note 2))
- 200ml / 6.8oz Fish Broth (, made in this recipe)
- 2 Mitsuba leaves ((note 3))
Instructions
- 1
Run a finger along the backbone of the fish and remove tiny bones off the fillet, then cut it into bite size pieces.
- 2
Put all the Fish Broth ingredients into a saucepan and bring it to a boil.
- 3
Add the fish pieces to the broth, reduce the heat to medium and cook for 2-3 minutes. While cooking, remove scum.
- 4
Turn the heat off and transfer the fish to two chawanmushi bowls (note 4).
- 5
Put the broth through a sieve and into a measuring cup. If the amount of the broth is less than 200ml / 6.8oz, add water and make it to 200ml / 6.8oz. If more than 200ml, discard the excess (or make use of excess in other dishes).
- 6
Beat the egg well (note 5) and add it to the measured fish broth. Mix well.
- 7
Gently pour the Egg Custard mixture into the chawanmushi bowls, through a sieve (optional, note 6) and fill the bowls. Cover the chawanmushi bowls with the fish custard mixture with a piece of aluminium foil.
- 8
Place a small face towel at the bottom of the pot, with a lid, which is wide enough to fit the two chawanmushi bowls and deeper than the height of the bowl.
- 9
Fill water to 1.5cm / ⅝" deep and bring it to a boil.
- 10
Place the bowls covered with aluminium foil on the towel. Place the lid on and steam for 12 minutes.
- 11
Take the bowls out of the steamer. Remove the foil, place mitsuba on and serve while hot.