Chawanmushi (Japanese Savory Egg Custard)
Chawanmushi is a dish that embodies the essence of Japan, featuring the perfect harmony of eggs and dashi broth. Its silky texture and delicate flavor are irresistibly delicious.
Ingredients
- 1 oz. (30g) boneless chicken thighs
- 4 slices kamaboko (fish cake)
- 1 shiitake mushroom
- 6 mitsuba (Japanese parsley)
- 2 medium-sized eggs
Seasonings:
- 1 ¼ cups (300ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- ¼ tsp salt
- 1 tsp soy sauce
Instructions
- Prepare the vegetables 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 the seasonings (dashi, salt, and soy sauce) to the bowl 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 are using a pot or pan as a steamer, fill it to about halfway up the height of the cup). Once it comes to a boil, place the cups in the steamer and let them 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 continue 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. When reheating, steam it over medium heat for 3 minutes.
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