Chawanmushi
Delight your taste buds with Chawanmushi, a delicate Japanese savory egg custard that's as light as it is flavorful. This traditional dish features a silky-smooth texture created by gently steaming a mixture of eggs, umami-rich dashi stock, soy sauce, and mirin. Each cup is filled with tender chicken, succulent prawns, and a medley of ingredients like shiitake mushrooms, Japanese fish cake, and spinach, offering a balanced harmony of taste and texture. Optional ginkgo nuts add a nutty flair, while a garnish of fresh spring onions completes the presentation. Perfect as an appetizer or a comforting dish, this recipe is a showcase of refined Japanese cuisine and is easy to make at home with simple ingredients. Serve your Chawanmushi warm and let its delicate flavors transport you to Japan’s finest kitchens.
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Recipe Information
Ingredients
- 3 large Eggs
- 1.5 cups Dashi stock
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 0.5 teaspoon Salt
- 100 grams Chicken breast
- 4 pieces Medium prawns
- 50 grams Japanese fish cake (Kamaboko)
- 2 pieces Mushrooms (Shiitake or button)
- 50 grams Spinach
- 4 pieces Ginkgo nuts (optional)
- 1 stalk Spring onions
Instructions
Prepare the ingredients: Cut the chicken breast into small bite-sized pieces. Remove the shells and veins from the prawns. Slice the fish cake and mushrooms thinly. Blanch the spinach in boiling water for 1 minute, then drain and cool in ice water. Drain again and squeeze out excess moisture. Cut the spring onions into thin slices.
In a medium bowl, crack the eggs and beat them gently without creating too many bubbles. The idea is to avoid incorporating air into the eggs.
Add the dashi stock, soy sauce, mirin, and salt to the beaten eggs. Mix gently until well combined. Strain the mixture through a fine sieve to remove any chalaza and bubbles for a smooth custard.
Divide the chicken pieces, shrimp, fish cake, mushrooms, spinach, and ginkgo nuts (if using) evenly among 4 heat-proof cups or small bowls.
Gently pour the strained egg mixture over the ingredients in each cup, ensuring not to overflow.
Cover each cup with a lid or aluminum foil to prevent condensation from dripping into the custard during steaming.
Prepare a steamer by bringing around 2 inches of water to a boil in a large pot fitted with a steamer basket. Once boiling, lower the heat to low to gently simmer.
Place the cups in the steamer basket. Cover with the pot lid and steam for about 20-25 minutes. Check for doneness by inserting a toothpick or skewer; it should come out clean when the custard is fully set.
Garnish each chawanmushi with sliced spring onions before serving warm.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
