Serves 3
30 min
Chawanmushi (Japanese Steamed Egg Custard)
Recipe GLPR3cf39750e0c618
Chawanmushi is a delicate, savory Japanese steamed egg custard infused with umami-rich dashi stock and filled with tender seafood and vegetables. This elegant dish features a silky custard texture achieved through gentle steaming, making it a traditional appetizer or light main course. Served in individual ceramic cups, it showcases the subtle flavors of premium ingredients like shrimp, scallops, and shiitake mushrooms.
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Ingredients
2 Large eggs
1½ cup Dashi stock
¼ teaspoon Salt
10 grams Edamame, shelled
50 grams Shrimp, peeled and deveined
50 grams Scallops
30 grams Shiitake mushrooms, trimmed and sliced
Mitsuba (optional garnish)
Ikura (salmon roe, optional garnish)
Directions
Crack the eggs into a mixing bowl and whisk together thoroughly until the mixture is uniform in color and well combined.
Pour the dashi stock into the egg mixture and sprinkle in the salt. Stir gently and thoroughly to combine all ingredients evenly, being careful to avoid introducing too much air.
Let the egg and dashi mixture sit for several minutes to allow any bubbles to dissipate naturally. If bubbles persist on the surface, gently skim them away with a fine-mesh skimmer or spoon. Strain the entire mixture through a fine-mesh sieve to remove any stringy egg white (albumin) or chalaza.
Distribute the shelled edamame, shrimp, scallops, and sliced shiitake mushrooms evenly among three heat-safe ceramic cups or ramekins.
Carefully pour the strained egg and dashi custard equally into each cup over the seafood and vegetables. Cover each cup with either its ceramic lid or aluminum foil to trap the steam during cooking.
Fill a deep pot with about 1/2 inch of water and bring it to a boil over medium-high heat.
Place a clean dishtowel on the bottom of the pot to create a cushioned base and prevent the cups from sliding. Gently set the three covered cups onto the towel.
Cover the pot with its lid, reduce the heat to maintain a gentle simmer, and steam for approximately 15 to 20 minutes, until the egg custard reaches an internal temperature of at least 160°F (71°C). The custard should be set but still tender, with a very slight jiggle in the center when gently moved.
Using tongs or a towel, carefully remove the hot cups from the steaming pot and place them on a heat-safe surface. Gently uncover each cup by lifting the lid or foil away from you to avoid steam burns.
Top each chawanmushi with your choice of garnishes, such as mitsuba leaves and ikura (salmon roe), if desired.
Serve immediately while hot, or allow to cool to room temperature and refrigerate for a chilled version. Both are traditional serving styles.
