Vegetarian Chawanmushi
Indulge in the delicate flavors of Vegetarian Chawanmushi, a Japanese-inspired savory egg custard that's both elegant and comforting. This vegetarian twist on the traditional dish features a silky, umami-rich base made with eggs and vegetarian dashi, enhanced by soy sauce, mirin, and a hint of salt. Nestled within the custard are tender shiitake mushrooms, fresh spinach, sweet carrots, and cubes of firm tofu, creating a balanced medley of textures and tastes. Steamed to perfection, this dish is light yet satisfying, making it ideal for a refreshing appetizer or a nourishing side. Garnished with strips of nori, it’s a visually stunning and flavorful addition to any meal. Perfect for those seeking a vegetarian Japanese recipe, Vegetarian Chawanmushi exudes elegance and simplicity while showcasing authentic flavors.
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Recipe Information
Ingredients
- 4 Eggs
- 2 cups Vegetarian dashi
- 1 teaspoon Soy sauce
- 1 teaspoon Mirin
- 0.5 teaspoon Salt
- 4 Shiitake mushrooms
- 8 Spinach leaves
- 1 small Carrot
- 100 grams Firm tofu
- 0.5 Nori sheets
Instructions
Begin by preparing the vegetables and tofu. Thinly slice the shiitake mushrooms. Peel and thinly slice the carrot into rounds. Cut spinach leaves into smaller pieces if they are too large. Dice the firm tofu into small cubes around 1 cm.
Prepare the vegetarian dashi by using a packet, or make it by soaking kombu (dried kelp) and dried shiitake mushrooms in water for at least 30 minutes, then strain.
In a separate bowl, whisk the eggs gently to avoid creating bubbles. Add the vegetarian dashi, soy sauce, mirin, and salt. Mix well to combine.
Strain the egg and dashi mixture through a fine sieve into another bowl to ensure a smooth texture.
Divide the mushrooms, carrots, spinach, and tofu evenly into four chawanmushi cups or ramekins.
Gently pour the egg mixture over the ingredients in each cup, filling them nearly to the top.
Cover each cup with aluminum foil or a lid to prevent water from entering during steaming.
Bring water to a gentle simmer in a large pot or steamer, ensuring it is not at a rolling boil. Place the cups inside and cover the pot with a lid.
Steam over medium-low heat for approximately 20-25 minutes, or until the custard is just set. You can test by inserting a skewer into the middle; it should come out clean.
Once cooked, remove the chawanmushi from the steamer, uncover, and allow to cool slightly.
Garnish with small strips of nori and serve warm.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 549 mg | 42% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2866 mg | 61% | |
*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.
