Chawannmushi

Chawanmushi (Japanese steamed savoury custard)

Published on 20/02/2017 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4
Chawanmushi (茶碗蒸し)

Chawanmushi is Japanese steamed savoury custard. Chawan is a rice bowl, mushy is to steam in Japanese. The cooking method is steaming, so it’s normally a winter dish. You know a cream caramel or flan? Imagine the savoury version. If you can change the image you have from dessert to main course you will have it! The main differences are to use “dashi” with egg, no sugar, some meat or shrimp (or fish) for soup stock, and vegetables to make it look really good. This dish can also be made in a microwave.

Print

Ingredients

  • 3 medium sized eggs
  • 500ml dashi
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1 tsp mirin
  • 50g chicken (or shrimp, crab, etc)
  • 1 runner bean or any green vegetables
  • 1 dried shiitake mushroom and put in water in advance

Instructions

  1. Make the dashi in advance and let it cool down. Mix the eggs and cold dashi together, mix well (but Do NOT whisk). Filter.
  2. Cut the vegetables into small pieces, or slice finely. Then divide the pieces between four small serving bowls. Pour the egg mix gently over the ingredients, try not make bubbles.
  3. Set your steamer. Start to steam the chawanmushi with high heat for 2 minutes, then reduce to a low heat and steam for another 15-18minutes. To check if it is ready, pierce with a skewer. If any clear liquid comes out, it's ready. If it's still "eggy" , continue to cook for another 2-3 minutes. Pleaes be careful not to scald yourself with the steam!
  4. Serve while its' still hot!
  5. < Microwave Mathod > : Cover the chawanmushi bowl ROUGHLY, then cook 10-15 minutes in 200W microwave. It's really depends on a microwave. If it's not cooked yet, try another 5minutes. If you cook with high watts, it won't be silky taste chawanmushi.