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chawanmushi recipe

Chawanmushi

Yuka
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.
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Course Side Dish
Cuisine Japanese
Servings 2 cups

Equipment

  • 200ml

Ingredients
  

  • 2 large egg(s)
  • 300 ml water
  • 1 teaspoon dashi powder HERE to buy
  • 2 pinches salt
  • 1 teaspoon soy sauce HERE to buy
  • 1 teaspoon mirin HERE to buy

Topping

  • 2 peeled raw shrimp(s)
  • 20 g shiitake mushroom
  • 30 g chicken breast
  • 2 leaves mitsuba (Japanese wild parsley)

Instructions
 

Preparation

  • Please make Dashi first. Add water and dashi powder in a pot and turn the heat to low. Cook until the dashi powder melts.
  • 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.*1
    Cut 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!

Notes

*1 This way, you can remove the fish smell or dirt from the shrimp.
*2 The cups shouldn't be tall. You want to use some cups that fit in your pan with a lid on.
Keyword egg
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