Low Sodium Chawanmushi
Delight in the delicate flavors of **Low Sodium Chawanmushi**, a healthier take on the classic Japanese steamed egg custard. This silky, savory dish combines lightly whisked eggs with a rich, low-sodium dashi broth, enhanced by touches of reduced-salt soy sauce and mirin. Each serving is layered with tender cooked chicken, fresh shiitake mushrooms, carrot, blanched spinach, and a juicy shrimp for a balanced, protein-packed meal. Carefully steamed to perfection, the custard boasts an irresistibly smooth texture, making it a comforting yet elegant option for any occasion. Ready in just 35 minutes, this low-sodium recipe is ideal for those seeking lighter, heart-friendly Japanese cuisine without compromising taste. Serve warm with a sprinkle of fresh green onion to elevate its subtle umami flavors. Perfect for health-conscious food enthusiasts and fans of traditional Japanese dishes!
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Recipe Information
Ingredients
- 3 large Eggs
- 1.5 cups Dashi (low sodium)
- 1 tablespoon Soy sauce (low sodium)
- 1 tablespoon Mirin
- 100 grams Cooked chicken breast
- 2 medium Fresh shiitake mushrooms
- 0.5 small Carrot
- 20 grams Spinach leaves
- 4 medium Shrimp, peeled and deveined
- 1 small Green onion
Instructions
Start by preparing the ingredients: slice the cooked chicken breast into small bite-sized pieces, thinly slice the shiitake mushrooms, cut the carrot into thin rounds, and chop the green onion finely. Blanch the spinach leaves briefly in boiling water, then refresh them in ice water, and squeeze out excess moisture.
In a bowl, gently beat the eggs until the whites and yolks are combined, but avoid incorporating too much air. Mix in the dashi, low sodium soy sauce, and mirin, stirring until well combined.
Prepare four small heatproof cups or ramekins for steaming. Distribute the chicken pieces, shiitake slices, carrot rounds, blanched spinach, and a shrimp into each cup.
Strain the egg mixture through a fine mesh sieve into a separate bowl to achieve a smooth texture. Carefully pour the strained mixture into the prepared cups, dividing it evenly.
Cover each cup with aluminum foil to prevent condensation water from dripping into the custard and ensure a smooth surface.
Set up a steamer setup by bringing water to a gentle simmer in a large pot. Place the cups into the steamer basket, ensuring they are not touching the water.
Steam on low to medium-low heat for about 15-20 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean and the custard is slightly firm, it's ready.
Carefully remove the cups from the steamer and let them sit for a few minutes to cool slightly.
Garnish with finely chopped green onions before serving.
Serve warm and enjoy the silky smooth and savory taste of your low sodium chawanmushi.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.2 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1018 mg | 22% | |
*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.
