Eggetarian

Steamed Egg Custard (Chawan Mushi) Recipe

Name: Steamed Egg Custard (Chawan Mushi)
Total time: 15 min
Yield: 4
Ingredients: 250 g chicken breast (diced, 8 oz); 1 tablespoon sake; 1 teaspoon soy sauce; 8 fresh medium prawns (peeled and deveined); 4 –6 fresh shiitake mushrooms (stems removed and discarded, caps sliced); 1 slice small carrot (peeled and thinly sliced, eachquartered); 120 g spinach (rinsed, stems removed, 4 oz); Peel of ¼ lemon (finely grated, for garnish); Dashi Custard; 625 ml Basic Dashi Stock (2½ cups, above); 1 tablespoon sake; 1 teaspoon soy sauce; 1 teaspoon salt; 4 large eggs

11 months ago

May 17, 2023

Susie Donald Fanclub

Steamed Egg Custard (Chawan Mushi)

Prep Time

15 minutes

Servings

MetricUS Imperial

Ingredients

250 g chicken breast diced, 8 oz
1 tablespoon sake
1 teaspoon soy sauce
8 fresh medium prawns peeled and deveined
4 –6 fresh shiitake mushrooms stems removed and discarded, caps sliced
1 slice small carrot peeled and thinly sliced, eachquartered
120 g spinach rinsed, stems removed, 4 oz
Peel of ¼ lemon finely grated, for garnish
Dashi Custard
625 ml Basic Dashi Stock 2½ cups, above
1 tablespoon sake
1 teaspoon soy sauce
1 teaspoon Salt
4 Large Eggs

Prep Time

15 minutes

Servings

MetricUS Imperial

Ingredients

250 g chicken breast diced, 8 oz
1 tablespoon sake
1 teaspoon soy sauce
8 fresh medium prawns peeled and deveined
4 –6 fresh shiitake mushrooms stems removed and discarded, caps sliced
1 slice small carrot peeled and thinly sliced, eachquartered
120 g spinach rinsed, stems removed, 4 oz
Peel of ¼ lemon finely grated, for garnish
Dashi Custard
625 ml Basic Dashi Stock 2½ cups, above
1 tablespoon sake
1 teaspoon soy sauce
1 teaspoon Salt
4 Large Eggs

Instructions

1 Marinate the chicken in the sake and soy sauce for about 10 minutes. Drain and set aside.
2 To prepare the Dashi Custard, break the eggs into a large bowl and stir them gently with chopsticks or a fork. Do not beat or allow bubbles to form in the eggs. Combine the Basic Dashi Stock or instant dashi mixture with the sake, soy sauce and salt in a saucepan and place over medium heat, stirring slowly to dissolve the salt. Heat until just before boiling, then quickly remove. Do not allow dashi mixture to boil.
3 Pour the dashi mixture while still hot in a slow, steady stream into the eggs, stirring gently to blend. Strain the resulting egg and dashi mixture through a fine sieve to remove any lumps.
4 Evenly divide the chicken, prawns, and vegetables among 4 small heatproof bowls. Pour the egg mixture over contents, leaving a ¾-in (2-cm) gap at the top of each bowl. Cover each bowl with foil or a lid.
5 Heat the water in a large saucepan with a steamer rack, and place the custard cups on the rack. Cover partially with a lid to allow steam to escape. Cook over medium high heat for 1 minute, then reduce heat to low and cook for another 15 minutes, until a knife comes out cleanly when inserted in the custard. Remove from the steamer, garnish with grated lemon peel, and serve immediately.