Low Carb Chawanmushi
Discover the delicate elegance of Low Carb Chawanmushi, a lusciously smooth Japanese steamed egg custard, thoughtfully crafted for those seeking lighter, carb-friendly options. This recipe combines the umami-rich flavors of dashi stock, soy sauce, and mirin with tender bites of chicken, succulent shrimp, earthy shiitake mushrooms, and vibrant spinach, creating a harmonious medley of flavors and textures. The custard is gently steamed to perfection for a silky, melt-in-your-mouth consistency, and topped with fresh scallion slices for an aromatic finish. Perfect as a light appetizer or a refined main dish, this low-carb spin on traditional Chawanmushi is a culinary delight that is as satisfying as it is nutritious. Indulge in a guilt-free taste of Japan with minimal prep time and maximum flavor!
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups dashi stock
- 100 grams boneless, skinless chicken thigh
- 8 pieces small shrimp, peeled and deveined
- 4 small shiitake mushrooms, sliced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 cup boiling water
- 50 grams spinach leaves
- 0.5 teaspoon salt
- 2 tablespoons garnish: sliced scallions
Instructions
Prepare the ingredients by cutting the chicken thigh into bite-sized pieces and slicing the shiitake mushrooms. Set aside the shrimp and prepare the spinach leaves by blanching them for 30 seconds in boiling water, then immediately transferring them to ice water. Drain and squeeze out excess water.
In a mixing bowl, lightly beat the eggs until well combined. Slowly add the dashi stock, soy sauce, mirin, and salt. Stir gently to avoid creating bubbles.
Strain the egg mixture through a fine sieve into another bowl to ensure a silky texture.
Divide the chicken, shrimp, mushroom slices, and spinach equally into four heatproof cups or ramekins.
Pour the strained egg mixture over the ingredients in each cup, ensuring the contents are completely submerged.
Cover each cup with aluminum foil to prevent water from dripping into the custard.
Bring a large pot of water to a simmer, ensuring the water level is not too high to avoid boiling over the cups.
Place a steamer basket over the simmering water and gently transfer the cups into the basket. Steam on low heat for approximately 20-25 minutes or until the custard is set.
Check for doneness by inserting a toothpick into the center of the custard. If the toothpick comes out clean, the chawanmushi is ready.
Remove the cups from the steamer and let them cool slightly. Garnish with sliced scallions before serving warm.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.4 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1230 mg | 26% | |
*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.
