Chawanmushi (Japanese Steamed Egg Custard)

Name: Chawanmushi (Japanese Steamed Egg Custard)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
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

Chawanmushi (japanese Steamed Egg Custard) Recipe

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By Mikekey *
@Mikekey

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

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
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How to Make Chawanmushi (Japanese Steamed Egg Custard)

Step-by-Step

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.
Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
Whisk all custard ingredients together in a bowl and strain through a mesh strainer.
Place a bamboo steamer basket over a pan of water and bring to a boil. Reduce heat to low.
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.
Serve in the ramekins.