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Japanese Chawanmushi Recipe

Japanese · Appetizer · 35 min total

A delicate, savory egg custard steamed with dashi, chicken, and seafood, offering a silky texture and umami flavor.

Ingredients

• 4 large eggs
• 2 cups dashi (Japanese soup stock)
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 4 small shrimp, peeled and deveined
• 2 ounces chicken thigh, thinly sliced
• 4 shiitake mushrooms, sliced
• 4 slices kamaboko (fish cake)
• 4 ginkgo nuts (optional)
• 1 sprig mitsuba (Japanese parsley) or cilantro

Instructions

1. In a bowl, whisk eggs gently without creating foam. Add dashi, mirin, soy sauce, and salt; mix well. Strain through a fine-mesh sieve.
2. Divide shrimp, chicken, mushrooms, kamaboko, and ginkgo nuts among 4 chawanmushi cups or heatproof bowls.
3. Pour egg mixture into each cup, filling about 80% full. Cover each cup with a lid or aluminum foil.
4. Place cups in a steamer. Steam over medium-low heat for 15-20 minutes, or until custard is set but still jiggly in the center. Alternatively, place cups in a baking dish, add hot water halfway up the cups, and bake at 325°F (160°C) for 25-30 minutes.
5. Garnish each with a sprig of mitsuba or cilantro. Serve warm or at room temperature.

Tips

• Use fresh dashi for best flavor; instant dashi granules can be substituted.
• Do not over-steam; the custard should be silky, not rubbery.
• Can be refrigerated for up to 2 days; reheat gently in a steamer.

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