Chawanmushi (Savory Egg Custard)

• 2 cups dashi stock
• 4 large eggs
• 2 tablespoons soy sauce
• 1/2 cup diced shiitake mushrooms
• 1/4 cup diced cooked chicken (optional)
• 2 green onions, finely chopped
• Salt, to taste

Steps

1. 1 Whisk together eggs and soy sauce in a medium bowl until well combined.
2. 2 Strain the egg mixture through a fine-mesh sieve into another bowl to ensure a smooth texture.
3. 3 Divide mushrooms, chicken (if using), and a little green onion between four heatproof cups or ramekins.
4. 4 Carefully pour the egg mixture into the cups until almost full.
5. 5 Place the cups in a steamer basket set over boiling water. Cover and steam for 12-15 minutes, until just set but still wobbly in the center.
6. 6 Remove from steamer and let cool slightly.
7. 7 Garnish with remaining green onions before serving.

Equipment

• Steamer basket
• Heatproof cups or ramekins

Variations

• Add diced shrimp or crab for a seafood twist.
• Incorporate finely chopped spinach or corn for extra veggies.

Substitutions

• Substitute dashi with vegetable stock for a vegan option.
• Use oyster sauce instead of soy sauce for a different flavor profile.

Pairings

• Steamed rice
• Pickled vegetables (tsukemono)

Nutrition

Tips

• Use a thermometer to ensure your steamer is at a steady simmer, not a rolling boil.
• For a richer flavor, you can add a bit of mirin to the egg mixture.

Storage

Store covered in the refrigerator for up to 2 days. Reheat gently in a microwave or steamer.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a light salad for a balanced meal.
• Pair with miso soup for a traditional Japanese touch.

FAQ