Easy Chawanmushi Recipe – A Delicate Japanese Delight
Japanese Chawanmushi
Today on the Takrecipe website, we’re making a classic Japanese dish: Chawanmushi, a smooth and savory steamed egg custard. Unlike many custard dishes, this one is not sweet but infused with umami-rich dashi, soy sauce, and mirin, creating a delicate and refined flavor. Served in small ceramic cups, it often contains shrimp, mushrooms, and fish cake, making each bite a delightful surprise. Whether you’re enjoying it as an appetizer or a light meal, Chawanmushi is a must-try dish for fans of Japanese cuisine.
Ingredients (Serves 4)
- 2 large eggs
- 1 ½ cups (360 ml) dashi (Japanese soup stock)
- 1 teaspoon soy sauce
- 1 teaspoon mirin (sweet rice wine)
- ¼ teaspoon salt
- 4 small shiitake mushrooms, sliced
- 4 small shrimp, peeled and deveined
- 4 slices of kamaboko (Japanese fish cake)
- 4 ginkgo nuts (optional)
- 4 small sprigs of mitsuba (Japanese parsley) for garnish
Prepare the Custard Mixture
In a bowl, lightly beat the eggs with chopsticks or a whisk. Avoid creating bubbles to maintain a smooth texture. In a separate container, mix dashi, soy sauce, mirin, and salt. Slowly add the dashi mixture into the beaten eggs, stirring gently to combine. Strain the mixture through a fine sieve into another bowl to remove any egg strands or bubbles. This step ensures a silky consistency.
Prepare the Cups and Ingredients
Place one shrimp, one slice of kamaboko, one shiitake mushroom, and a ginkgo nut (if using) into each small steaming cup or ramekin. Carefully pour the strained egg mixture into each cup, filling about 80% of the way. Cover each cup with a lid or aluminum foil to prevent water from dripping into the custard while steaming.
Steam the Chawanmushi
In a steamer, bring water to a gentle simmer (not a rolling boil). Place the cups inside and cover the steamer lid with a towel to absorb condensation. Steam over low heat for about 10-15 minutes. Check doneness by inserting a toothpick or skewer—if clear broth seeps out, it’s ready. If liquid egg mixture appears, steam for a few more minutes.
Serve and Enjoy
Once done, remove from the steamer and let it cool slightly. Garnish with a sprig of fresh mitsuba for an authentic presentation. Serve warm as an appetizer or chilled for a refreshing alternative.
Tips:
Use Low Heat for Steaming:
🟢Steaming at too high a temperature can cause bubbles or curdling. Keep the heat low for a silky texture.
Strain the Egg Mixture:
🟢This step ensures a smooth custard without any lumps or bubbles.
Customize Your Fillings:
🟢You can experiment with ingredients like chicken, crab, or even truffle oil for a unique twist.