Chawanmushi is a traditional Japanese dish, and it is made by pouring beaten eggs over some ingredients and steaming everything until it forms a delicious, jiggly pudding. A lot of the time, it is served for important events but you can enjoy this dish anytime throughout the year.
This incredible dish is made with beaten eggs and various ingredients such as shiitake mushrooms, shrimp, and chicken. It is said chawanmushi was served as part of a multi-course meal that was passed down through exchanges with the Tojin (Chinese) during the Edo period. Chawanmushi is an excellent dish that anyone should try!
What is Chawanmushi
Chawanmushi is an extremely traditional Japanese dish. Nowadays it is loved in all areas of Japan but it is said that it originated in Nagasaki prefecture.
The main ingredient of Chawanmushi is beaten egg. The beaten egg is usually flavored with dashi. Move the mixture to a small bowl or cup and steam until it gets jiggly. There are usually some additional ingredients added before steaming such as are chicken, shiitake mushrooms, and mitsuba.
What are The Ingredients for Making Chawanmushi
- egg
- water
- dashi powder
- salt
- soy sauce
- mirin
And here are some toppings you can change depending on your preference!
- shrimp
- shiitake mushroom
- chicken breast
- mitsuba (Japanese wild parsley)
Similar Recipes to Chawanmuchi on Oishi Book
- Shumai (シューマイ : Steamed Pork Dumplings)
- Ebi Shumai (エビ焼売 – Shrimp Steamed Dumplings )
- Mabo Dofu Recipe ( 麻婆豆腐 – Japanese Mapo Tofu)
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Chawanmushi
Equipment
- 200ml
Ingredients
Topping
- 2 peeled raw shrimp(s)
- 20 g shiitake mushroom
- 30 g chicken breast
- 2 leaves mitsuba (Japanese wild parsley)
Instructions
Preparation
- Cut the chicken breast into 1/3 inch pieces.
- Cut the shiitake into 1/3 – 1/2 inch pieces.
- Prepare the shrimp. If you use shrimp that have shells, take off the shells and de-vein the shrimp. Wash the shrimp once, then drain the water. Then add some potato starch and mix with the shrimp. Then wash again.*1Cut the shrimp into 1/3 – 1/2 inch pieces.
Let's make Chawanmushi
- In a medium bowl, add egg(s). Beat the egg but do not overmix.
- Add the Dashi soup you just made, mirin, soy sauce, and salt to the bowl. Then mix everything.
- In each heat resistant cup*2, add the chicken breast, shiitake, and shrimp in even amounts.
- Add the mixture to the heat resistant cups using a fine mesh sieve, then cover with aluminum foil.
- Using a medium sized pan, add water that reaches half the height of the heat resistant cups to the pan. Turn the heat up and bring it to a boil.
- After boiling, turn the heat to medium, and put a small dish towel in the pan. Then place the heat resistant cups on the towel in the pan. Having the towel between the pan and the cups helps to keep the cups still so the mixture remains smooth and cooks evenly.Cook for 5 minutes with a lid.
- After 5 minutes, turn the heat to low and cook for another 15 minutes.
Let's eat!
- Chawanmushi is jiggly but if it is still soupy, cook another 5 minutes. Let's add mitsuba (Japanese wild parsley) on top of the Chawanmushi!
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