Description
Chawanmushi is a delicate and savory Japanese steamed egg custard that combines a silky, smooth texture with flavorful toppings like mushrooms, shrimp, and crab sticks. This gentle dish is infused with traditional dashi and soy-based seasonings, making it a comforting appetizer or side dish perfect for any Japanese meal.
Ingredients
Scale
Custard Ingredients
- 3 large eggs
- 350 ml water
- 1/2 tsp dashi powder
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tsp sugar
Toppings
- Sliced mushrooms (about 50g)
- 3–4 shrimp, peeled and deveined
- Sliced crab sticks (about 50g)
Instructions
- Whisk eggs: Beat the eggs gently in a bowl until well combined without creating excessive froth, to ensure a silky texture.
- Combine ingredients: In a separate bowl, dissolve the dashi powder, salt, soy sauce, and sugar into the water, mixing thoroughly.
- Prepare cups: Place sliced mushrooms, shrimp, and crab sticks evenly into small cups or ramekins as toppings.
- Pour egg mixture: Strain the egg mixture into the cups over the toppings to remove any clumps, leaving some space at the top to allow for expansion during steaming.
- Steam: Cover each cup with plastic wrap and poke several small holes to allow steam to escape. Steam the cups gently for 15-20 minutes over simmering water until the custard is set but still tender.
- Serve: Remove the cups carefully from the steamer and serve the chawanmushi warm for best flavor and texture.
Notes
- Straining the egg mixture ensures a smooth custard without lumps.
- Steaming time may vary slightly depending on the size of the cups and the strength of the steamer.
- Be gentle when whisking to avoid incorporating too much air which can create bubbles.
- You can customize the toppings with other ingredients such as chicken, ginkgo nuts, or kamaboko.
- If you do not have dashi powder, you can substitute with a light chicken broth for a different but still delicious flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Japanese
