Chawanmushi 茶碗蒸し
Chawanmushi, the silky smooth savoury egg custard, delicately flavoured Japanese classic and sophisticated dish recipe with step by step photos and a video.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs (weigh 50g each)
- 1/2 tsp usukuchi soy sauce (*1)
- 1 tsp mirin
- 375 ml Dashi stock (*2)
- 1 shiitake mushrooms
- 3 slices carrot
- 2 pieces of Kamaboko fish cake (I used Naruto fish cake left over from making Ramen)
- 2 shurimps
- Mitsuba to garnish (Option, I did not have one so I used flat leaf parsley instead)
- 3 shells edamame
- 9 Ginnan(gingko nuts)
- mitsuba leaves to garnish (*optional)
Instructions
- 1
cut off stem of shiitake mushrooms and cut it into thin slices and slice the carrot about 3mm(0.1inch) and cut out using cookie cutters. *3
- 2
slice Naruto fish cakes thinly and set aside
- 3
in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.
- 4
Pour Dashi stock into the ball small amount at a time and mix with egg gradually.
- 5
Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.
- 6
divide the mixture into 3 tea cups(or mugs or ramekins)
- 7
pour water about 3 cm (1.2 inch) high in a pot 20cm ( 7.9 inch) in diameter and bring it to boil over high heat.
- 8
Once the water boiled, place tea cups in the pot and turn down to low heat.
- 9
wrap the lid with a tea towel, so that water does not drip over the chawanmushi. *4
- 10
Put lid on and steam about 5-7 minutes.
- 11
When the egg mixture nearly set, top with shrimp, naruto, shiitake mushrooms, edamame, carrot and Ginnan
- 12
steam farther 5-3minutes.
- 13
Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min.
- 14
Garnish with Mitsuba (*5 if you have) and serve