Chawanmushi is a classic Japanese savory steamed egg custard, renowned for its incredibly silky texture and delicate, umami-rich flavor. Often featuring ingredients like chicken, shrimp, mushrooms, and ginkgo nuts, it is a comforting and elegant dish that melts in your mouth.
Chawanmushi: Silky Japanese Egg Custard
Chawanmushi is a classic Japanese savory steamed egg custard, renowned for its incredibly silky texture and delicate, umami-rich flavor. Often featuring ingredients like chicken, shrimp, mushrooms, and ginkgo nuts, it is a comforting and elegant dish that melts in your mouth.
Ingredients
- 2 large eggs
- 300 ml dashi stock cooled
- 1 tbsp soy sauce
- 1 tsp mirin
- 0.25 tsp salt
- 50 g boneless skinless chicken thigh cut into small cubes
- 4 large shrimp peeled and deveined
- 2 medium shiitake mushrooms sliced
- 8 pieces canned ginkgo nuts drained
- 1 sprig mitsuba (Japanese parsley) or chopped green onion for garnish
Instructions
- Cut chicken into small cubes and shrimp into halves. Slice shiitake mushrooms. Arrange these fillings along with ginkgo nuts evenly into four individual heatproof teacups or ramekins.
- In a bowl, gently beat the eggs. In a separate bowl, mix the cooled dashi stock, soy sauce, mirin, and salt. Gradually pour the dashi mixture into the beaten eggs, stirring gently to combine without creating too much foam.
- Strain the egg mixture through a fine-mesh sieve at least twice to remove any lumps and air bubbles. This step is crucial for achieving a silky-smooth texture.
- Carefully pour the strained egg mixture into the prepared teacups, filling them about 80-90% full.
- Prepare a steamer. Place the teacups in the steamer basket. Cover the teacups loosely with foil or their lids (if available) to prevent condensation from dripping onto the custard.
- Steam over medium-low heat for 15-20 minutes, or until the custard is just set but still slightly wobbly in the center. Avoid high heat, as it can cause bubbles and a rough texture.
- Once cooked, carefully remove the teacups from the steamer. Garnish with mitsuba or chopped green onion immediately and serve warm.
Notes
For the silkiest texture, ensure your dashi is cooled before mixing with eggs and strain the egg mixture well. Steaming at a lower temperature prevents bubbles. You can vary the fillings with kamaboko (fish cake), edamame, or different types of mushrooms. Garnish with mitsuba, chopped green onions, or a tiny pinch of yuzu zest for extra aroma.
