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chawanmushi-japanese-egg-custard-recipe

Chawanmushi (Japanese Egg Custard) Recipe

Chawanmushi is a savory Japanese egg custard, often served as an appetizer.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings

Ingredients 

Main Ingredients

  • 2 large eggs
  • 1 ½ cups dashi stock
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • Salt to taste
  • 4 small shrimp peeled and deveined
  • 4 small shiitake mushrooms sliced
  • 4 small ginkgo nuts optional
  • Mitsuba leaves or parsley for garnish

Instructions 

  1. Beat the eggs gently in a bowl.
  2. Add dashi stock, soy sauce, mirin, and salt to the eggs. Mix well.
  3. Strain the mixture through a fine sieve to remove any lumps.
  4. Place a shrimp, a few slices of shiitake mushroom, and a ginkgo nut in each cup.
  5. Pour the egg mixture into the cups, filling them about ¾ full.
  6. Cover each cup with aluminum foil.
  7. Steam the cups in a steamer for about 20 minutes on low heat.
  8. Check for doneness by inserting a toothpick; it should come out clean.
  9. Garnish with mitsuba leaves or parsley before serving.

Keywords

Egg Custard
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