Chawanmushi, a delectable savory egg custard dish, is a must-try appetizer in Japanese cuisine. The eggs are mixed with dashi broth and steamed slowly in a small teacup-like bowl. This cooking method creates a smooth and silky texture with delicate flavors. The dish can be enhanced with chicken, shrimp, or vegetables. Although commonly served as an appetizer, it can also be a satisfying breakfast depending on preparation.
yields
2 cups
total time
30 mins
equipment
stovetop
ingredients
egg mixture:
- 2 eggs
- ½ tsp soy sauce
- 1 tsp mirin (cooking rice wine)
- ¼ tsp salt
- 1 cup drinking water or kelp-infused water (as a substitute for dashi stock)
Fillings:
- Frozen raw shrimp, peeled and deveined
- Shiitake mushroom caps
- Green onion, chopped
- Fresh parsley leaves for garnish (as a substitute for mitsuba, Japanese wild parsley)
directions
egg mixture
Beat the eggs together with the seasonings until light and smooth but not foamy. Add the water and stir to blend. For an extra silky texture, strain the egg mixture through a fine sieve.
fillings
Prepare the shrimp (thawed, peeled, and deveined). Gently clean the mushrooms and remove the stems. Finely chop the green onion.
assembly
Place the fillings into ramekins or small bowls, and pour the egg mixture into each bowl until ¾ full. Top with parsley leaves and cover with a lid or foil.
cooking
Place the bowls in the steamer and cook for 3 minutes on high heat and then 12-15 minutes on low heat. Remove from the steamer and serve.
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Breakfast For One 