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Steamed Egg Custard (chawanmushi)

March 16, 2012

chawanmushi steamed egg custard

This is a dish I don’t remember eating as a child, but I have recently discovered it and it is so good that I have to share. You would think the main ingredient would be egg, but it’s actually dashi stock seasoned with soy sauce, mirin and salt. The result is a delicate-tasting dish, which one might even call “soupy” and that’s exactly how it’s supposed to be.

The fun part of this dish is finding and eating the “small treasures” such as shrimp and chesnuts. You might see them floating to the top of the custard, but more likely, you will find them in the custard as you are eating it. I like to add shrimp and other ingredients that cook quickly and add color. Let me know if you have other favorite ingredients.

Ingredients for chawanmushi steamed egg custard

Steamed Egg Custard (chawanmushi)

Serves 2

For the egg custard

1 egg

2/3 cup dashi stock

1 teaspoon light-colored soy sauce

1 teaspoon mirin (sweet wine)

¼ teaspoon salt

Additional ingredients

4 fresh shrimp, peeled, devined and cut into 4 pieces each

3 snow peas, sliced

1-inch carrot piece, sliced thin in half-moon shapes

2 roasted chesnuts, cut into pieces

1 button mushroom, sliced

1. Lightly beat the egg and slowly add the dashi stock to it. Add the soy sauce, mirin and salt. Strain the egg through a sieve.

2. Heat water in a steamer. If you don’t have a steamer, heat water in a pot to a depth of about ½ inch.

2. Divide the shrimp, snow peas, carrots, chestnuts, and button mushrooms into two ramekins or custard cups, enough to hold about 1/2 cup of liquid in each. You can also use tea cups or even rice bowls. Carefully pour the egg mixture over the ingredients in both cups. Set the cups in the steamer or in the pot. Tie the ends of a clean dish towel across the top of the lid, so the water does not drip on the custard. Steam the cups over medium heat for 15 minutes. If you see clear liquid on the custard, it is done.

chawanmushi steamed egg custard

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From → Egg, Recipes

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