Chawanmushi (Japanese Savory Egg Custard)

🧂 Ingredients

• 3 Large Eggs(Room temperature is best for even mixing.)
• 400 ml Dashi Stock(Can be made from scratch or instant dashi granules dissolved in water.)
• 1 tsp Usukuchi Soy Sauce(A lighter, less salty soy sauce common in Japanese cooking. Regular soy sauce can be used, but adjust quantity to taste.)
• 1 tsp Mirin(Sweet Japanese rice wine. Adds a subtle sweetness and depth.)
• 1/4 tsp Salt(Optional, to enhance flavor, especially if using less salty soy sauce.)
• 4-8 Shrimp(Peeled, deveined, and halved or quartered if large. Raw or lightly blanched.)
• 50 g Chicken Thigh or Breast(Cut into small, bite-sized pieces. Can be lightly marinated in soy sauce and sake.)
• 4-8 Ginkgo Nuts(Canned or fresh (cooked). Optional but traditional.)
• for garnish Mitsuba Leaves(Or substitute with finely chopped scallions or parsley.)

👨‍🍳 Instructions

1. 1

   Prepare the Custard Base: In a medium bowl, gently whisk the eggs until just combined. Avoid creating too many bubbles. Add the dashi stock, usukuchi soy sauce, mirin, and salt (if using). Stir gently until fully incorporated. Strain the mixture through a fine-mesh sieve into a pitcher or bowl at least twice to ensure a silky smooth texture. Skim off any foam from the surface.

   ⏱️ 10 minutes
2. 2

   Assemble the Chawanmushi: Divide the prepared shrimp, chicken pieces, and ginkgo nuts (if using) among four heatproof individual ramekins or cups (about 150-200ml capacity each). Carefully pour the strained egg mixture over the ingredients in each ramekin, filling them about 80-90% full.

   ⏱️ 5 minutes
3. 3

   Steam the Custard: Prepare a steamer. This can be a large pot with a steaming rack or a dedicated steamer. Bring the water in the pot to a gentle simmer over medium-low heat. Cover the ramekins with foil or parchment paper to prevent condensation from dripping onto the custard. Place the ramekins on the steaming rack. Cover the steamer and steam gently over low heat for 15-20 minutes. The custard is ready when it is just set – it should jiggle slightly when gently shaken but not be liquid. A thin skewer inserted into the center should come out clean.

   ⏱️ 15-20 minutes
4. 4

   Garnish and Serve: Carefully remove the ramekins from the steamer. Remove the foil or parchment. Garnish each chawanmushi with a fresh mitsuba leaf (or your chosen alternative) just before serving. Serve immediately while warm.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the smoothest texture, straining the egg mixture at least twice is crucial. Gently skim off any foam before steaming.
• ✓Avoid over-whisking the eggs, as this incorporates too much air, leading to a porous texture. Gentle mixing is key.
• ✓Steaming over low, consistent heat is essential. High heat can cause the custard to curdle or become rubbery. Ensure the steamer lid is tight to maintain even temperature.
• ✓If condensation is a concern, you can place a clean kitchen towel around the inside of the steamer lid to absorb moisture.

🔄 Variations

• Add other ingredients like shiitake mushrooms, kamaboko (fish cake), or edamame for a more substantial dish.
• For a chilled summer version, allow the steamed chawanmushi to cool completely, then chill in the refrigerator before serving.

🥗 Nutrition

Per serving