Chawanmushi (japanese Steamed Egg Custard) Recipe

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Chawanmushi (Japanese Steamed Egg Custard)

Mikekey K

By
@Mikekey

You will need a bamboo steamer large enough to hold 4 ramekins.


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Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Steam

Ingredients

4 medium
prawns
2 inches of carrot, peeled
3 oz
chicken breast
1 tsp
sake
1 tsp
soy sauce
2
fresh shiitake mushrooms, stalks discared and thinly sliced

FOR THE CUSTARD

3 large
eggs, beaten
2 c
dashi stock
1 Tbsp
sake
1 Tbsp
soy sauce
1/2 tsp
salt
8
3-inch pieces of chives

Directions Step-By-Step

1
Slice carrot into 1/4 inch slices (cut into flower shape if desired). Bring salted water to a boil, reduce heat and blanch carrots and prawns until prawns just start to turn opaque. Drain and set aside.
2
Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
3
Whisk all custard ingredients together in a bowl and strain through a mesh strainer.
4
Place a bamboo steamer basket over a pan of water and bring to a boil. Reduce heat to low.
5
Divide the chicken, shiitake, prawns and carrots among four ramekins. Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. Steam on low heat for 15 minutes. Insert a toothpick into the center of the egg and if it comes out clean, they are done.
6
Serve in the ramekins.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Japanese