Give this Chawanmushi a try, as it's a perfect match of eggs and dashi broth. The silky texture and the delicate flavors make it irresistibly delicious.
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What is Chawanmushi?
Chawanmushi is a steamed dish made by pouring beaten eggs and dashi broth in a cup (bowl) and adding various ingredients. Chawan means Japanese cup or bowl, and mushi stands for steam. Just by its name, it might sound like it refers to all steamed dishes using a Japanese container, but "chawanmushi" specifically refers to this dish made with eggs and dashi.
It's one of the traditional Japanese steamed dishes and is quite popular as a side dish in sushi restaurants in Japan. Despite its appearance resembling custard, in reality, it's not sweet at all and is, of course, not a dessert. You get to enjoy the delicate flavors of eggs and dashi.
Eggs and dashi are a harmonious combination used in various Japanese dishes such as Tamagoyaki (rolled omelette), Tamajimushi (plain steamed egg), and Kakitamajiru (egg drop soup), among others. I encourage you to give it a try.
Tools and methods
To make chawanmushi, it's common to use a steamer. By heating it slowly, you can achieve chawanmushi with a silky texture. If you don't have a steamer, you can make chawanmushi in a pot or pan by adding water and covering it, similar to using a steamer.
While it is possible to make chawanmushi in a microwave, it is not recommended because it tends to heat unevenly.
Typical ingredients
Typical ingredients for chawanmushi include chicken, small shrimp, small scallops, shiitake mushrooms, mitsuba leaves (Japanese parsley), ginkgo nuts, and kamaboko (fish cake). While you can add your preferred ingredients to your liking, you should keep the amount of ingredients to about ¼ - ⅕ of the total amount of eggs and dashi broth, as it is a dish to be enjoyed with the eggs and dashi as the main components.
As a point of note, avoid adding maitake mushrooms. Maitake mushrooms contain enzymes that can break down the proteins in eggs, causing the chawanmushi to not set properly.
About chawanmushi cups
In Japan, chawanmushi is typically served in specially designed chawanmushi cups that resemble mugs without handles. While you can make chawanmushi in any container, if you want to be authentic and particular about the serving container, consider purchasing chawanmushi cups. However, this is optional and doesn't affect the outcome of the dish.
Ingredients
- 1 oz. (30g) boneless chicken thighs
- 4 slices kamaboko (fish cake)
- 1 shiitake mushroom
- 6 leaves mitsuba (Japanese parsley)
- 2 medium-sized eggs
- 1 ⅕ cups (300ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (A)
- ¼ tsp salt (A)
- 1 tsp soy sauce (A)
Step-by-step instructions
🕒 Total 25 mins
Step 1
Prepare the ingredients in bite-sized pieces as follows;
Chicken thighs: Cut them into 0.5 inch (1.3cm) cubes.
Kamaboko: Slice it into 0.2 inch (5mm) pieces.
Shiitake mushroom: Remove the stem and slice the cap into 4 pieces.
Mitsuba: Remove the leaves from the stems for use.
Step 2
Put the prepared ingredients into small cups (or bowls).
Step 3
Crack the eggs into a bowl and beat them. Add A (dashi, salt, soy sauce) and mix, then strain through a sieve.
Step 4
Pour the egg mixture into the cups, filling them to 80-85%, and cover each cup with aluminum foil.
Step 5
Fill a steamer with water and bring it to a boil (if you're using a pot or pan as a steamer, fill it to about half the height of the cup). Once it comes to a boil, place the cups in the steamer and steam over high heat with a lid on for 3 minutes.
Step 6
Place a chopstick between the steamer and the lid to allow steam to escape, and keep steaming over medium heat for 8 minutes.
Step 7
Take the cups out of the steamer and remove the aluminum foils. Place each cup on a saucer.
To Store
You can store it in the refrigerator for up to 2 days. To reheat, steam it on medium heat for 3 minutes.
Tips on how to make
- The ratio of beaten eggs to dashi broth should be 1:3. A medium-sized egg typically weighs around 1.77 oz. (50g), while a large egg weighs about 2.12 oz. (60g). For more precision, it is recommended to measure the eggs and then add three times that amount of dashi.
- After adding the dashi to the beaten eggs, strain the mixture. This will give the chawanmushi a smoother texture.
- When pouring the egg mixture into small cups (or bowls), fill them to about 80-85% of their capacity. The reason for this is the egg mixture will expand slightly as it steams.
- Don't heat longer than necessary. If it's heated too long, the texture will not be smooth, and small holes will form on the surface.
Recipe Card
Chawanmushi (Japanese Savory Egg Custard)
Ingredients
- 1 oz. (30g) boneless chicken thighs
- 4 slices kamaboko (fish cake)
- 1 shiitake mushroom
- 6 leaves mitsuba (Japanese parsley)
- 2 medium-sized eggs
- 1 ⅕ cups (300ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (A)
- ¼ tsp salt (A)
- 1 tsp soy sauce (A)
Instructions
- Prepare the ingredients in bite-sized pieces as follows;Chicken thighs: Cut them into 0.5 inch (1.3cm) cubes.Kamaboko: Slice it into 0.2 inch (5mm) pieces.Shiitake mushroom: Remove the stem and slice the cap into 4 pieces.Mitsuba: Remove the leaves from the stems for use.
- Put the prepared ingredients into small cups (or bowls).
- Crack the eggs into a bowl and beat them. Add A (dashi, salt, soy sauce) and mix, then strain through a sieve.
- Pour the egg mixture into the cups, filling them to 80-85%, and cover each cup with aluminum foil.
- Fill a steamer with water and bring it to a boil (if you're using a pot or pan as a steamer, fill it to about half the height of the cup). Once it comes to a boil, place the cups in the steamer and steam over high heat with a lid on for 3 minutes.
- Place a chopstick between the steamer and the lid to allow steam to escape, and keep steaming over medium heat for 8 minutes.
- Take the cups out of the steamer and remove the aluminum foils. Place each cup on a saucer.
Notes
- You can store it in the refrigerator for up to 2 days. To reheat, steam on medium heat for 3 minutes.
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