Description
Chawanmushi is a traditional Japanese steamed egg custard that is smooth, delicate, and savory. This recipe combines eggs with dashi, soy sauce, and a touch of sugar, steamed together with mushrooms, shrimp, and crab sticks for an elegant appetizer or side dish. The custard is velvety-soft with a gentle umami flavor, perfect for a comforting yet refined meal.
Ingredients
Scale
For the Custard:
- 3 eggs
- 350 ml water
- 1/2 tsp Dashi powder
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tsp sugar
For the Toppings:
- Mushrooms, sliced (about 1/2 cup)
- Shrimp, peeled and deveined (4-6 pieces)
- Crab sticks, sliced (2 sticks)
Instructions
- Whisk eggs: Beat the eggs gently in a bowl to avoid creating too many bubbles, aiming for a smooth and uniform mixture.
- Combine ingredients: In another bowl, dissolve the dashi powder, salt, soy sauce, and sugar into the 350 ml of water, mixing well to create the seasoned broth.
- Prepare cups: Arrange the sliced mushrooms, shrimp, and crab sticks evenly into 4 small cups or ramekins.
- Pour egg mixture: Strain the beaten eggs through a fine sieve to remove any lumps or bubbles, then slowly pour into each cup over the toppings, leaving some space at the top for expansion during steaming.
- Steam: Cover each cup with plastic wrap and poke small holes in the wrap to allow steam to escape. Steam the cups gently over medium heat for 15-20 minutes or until the custard is set and silky in texture.
- Serve: Carefully remove the cups from the steamer and serve the chawanmushi warm for the best flavor and texture.
Notes
- Use gentle whisking to avoid incorporating air for a silky texture.
- Straining the egg mixture ensures a smooth custard without lumps.
- Adjust steaming time slightly depending on the size of your cups or ramekins.
- Optional: Add other toppings like ginkgo nuts or chicken for variety.
- Serve immediately as the custard texture is best warm.
