Dairy-Free Chawanmushi
Delight your taste buds with this Dairy-Free Chawanmushi, a modern twist on a classic Japanese steamed egg custard. Perfectly silky and packed with umami, this recipe swaps traditional milk for unsweetened soy milk, making it suitable for lactose-free diets without compromising on flavor. The harmonious blend of dashi broth, soy sauce, and mirin creates a delicate, savory base, complemented by tender shrimp, rehydrated shiitake mushrooms, and vibrant spinach leaves. Topped with a fragrant yuzu peel garnish, each cup is steamed to perfection for a smooth, spoonable texture. Ready in under 45 minutes, this elegant dish is ideal as an appetizer or light main course. Discover the art of Japanese custard with this wholesome, dairy-free alternative!
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Recipe Information
Ingredients
- 4 large eggs
- 250 ml unsweetened soy milk
- 250 ml dashi broth
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 0.5 teaspoon salt
- 2 dried shiitake mushrooms
- 4 pieces cooked shrimp
- 8 small spinach leaves
- 4 small strips yuzu peel
Instructions
Begin by soaking the dried shiitake mushrooms in warm water for about 15 minutes until they are rehydrated. Once soft, thinly slice them and set aside.
In a mixing bowl, beat the eggs gently to avoid creating bubbles.
In another bowl, combine the unsweetened soy milk, dashi broth, soy sauce, mirin, and salt. Stir until well mixed.
Slowly pour the soy milk mixture into the eggs while continuously stirring gently. This will help combine the two without creating bubbles.
Strain the egg mixture through a fine sieve into another bowl to ensure a smooth texture.
Place one piece of cooked shrimp, a slice of shiitake mushroom, and two spinach leaves into each of the four chawanmushi cups.
Pour the strained egg mixture into each cup, filling them to about 3/4 full.
Cover each cup with aluminum foil to prevent water from entering during steaming.
Set up a steamer and bring the water to a gentle simmer. Place the cups in the steamer, cover, and steam on low heat for about 20 minutes.
Check if the chawanmushi is set by inserting a toothpick into the center. If it comes out clean, the custard is ready.
Garnish each cup with a strip of yuzu peel before serving. Serve the chawanmushi warm and enjoy your dairy-free Japanese delicacy.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 554 mg | 43% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1182 mg | 25% | |
*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.
