Chawanmushi: Healthy Japanese Custard
A delicate and savory Japanese steamed egg custard, renowned for its silky texture and light, umami-rich flavor. It's surprisingly low in calories and can be enjoyed as a light meal, appetizer, or side dish.
Ingredients
- 2 large eggs
- 300 ml dashi stock cooled
- 1 tsp soy sauce light
- 1 tsp mirin
- 50 g boneless chicken thigh cut into small pieces
- 4 each shiitake mushrooms sliced
- 4 each ginkgo nuts canned or fresh
- 4 slices kamaboko fish cake (optional)
- 1 tsp mitsuba leaves for garnish (optional)
Instructions
- Prepare the dashi stock if not using pre-made. Let it cool completely.
- In a bowl, gently beat the eggs until just combined, being careful not to create too many air bubbles.
- Add the cooled dashi stock, light soy sauce, mirin, and salt to the beaten eggs. Stir gently to combine.
- Strain the egg mixture through a fine-mesh sieve into a clean bowl or measuring jug. Strain a second time for extra smooth custard.
- Divide the chicken pieces, shiitake mushrooms, ginkgo nuts, and kamaboko (if using) evenly among 4 heatproof teacups or ramekins.
- Pour the strained egg mixture carefully into each cup, filling them about three-quarters full.
- Prepare your steamer. Bring water to a simmer over medium heat. Place the cups into the steamer basket.
- Cover each cup loosely with foil or a small lid (if available) to prevent condensation from dripping onto the custard. Cover the steamer with its lid.
- Steam for 15-25 minutes, or until the custard is just set but still wobbly in the center. Cooking time varies depending on the size and material of the cups and the steamer's heat.
- Remove the cups from the steamer. Garnish with mitsuba leaves if desired. Serve warm.
Notes
For the smoothest custard, strain the egg mixture twice through a fine-mesh sieve to remove any lumps or air bubbles. Ensure the water in your steamer is simmering, not rapidly boiling, to prevent the custard from becoming bubbly or curdling. You can vary the fillings with prawns, imitation crab, spinach, or bamboo shoots.