Description
Chawanmushi is a traditional Japanese savory steamed egg custard that features a silky, delicate texture infused with dashi broth and savory seasonings. This recipe includes assorted toppings like mushrooms, shrimp, and crab sticks, steamed gently to create a warm, comforting appetizer or side dish.
Ingredients
Scale
Custard Base
- 3 eggs
- 350 ml water
- 1/2 tsp dashi powder
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tsp sugar
Toppings
- Mushrooms, sliced (amount as preferred)
- Shrimp, peeled and deveined (amount as preferred)
- Crab sticks, sliced (amount as preferred)
Instructions
- Beat eggs: Gently beat the eggs in a bowl until just mixed to avoid incorporating too much air, which helps keep the custard smooth.
- Prepare dashi mixture: In a separate bowl, combine water, dashi powder, salt, soy sauce, and sugar thoroughly until the dashi powder and sugar dissolve fully.
- Assemble toppings: Place the sliced mushrooms, shrimp, and crab sticks evenly into small cups or ramekins, distributing the proteins and vegetables as desired.
- Combine and strain mixture: Strain the beaten eggs to remove chalaza and large bubbles, then pour the egg mixture gently into the cups over the toppings, leaving some space at the top for expansion during steaming.
- Steam custard: Cover each cup with plastic wrap, poke a few holes to allow steam to escape, and steam on medium-low heat for 15-20 minutes until the custard is fully set but still silky.
- Serve warm: Remove from the steamer carefully, let cool slightly, and serve the chawanmushi warm for the best texture and flavor.
Notes
- Using medium-low heat when steaming prevents cracking or bubbling of the custard surface.
- Straining the eggs ensures a smooth texture without lumps.
- Adjust toppings based on personal preference or seasonal availability.
- Use fresh seafood to maintain the best flavor and safety.
- This dish is best enjoyed immediately but can be reheated gently.
