Chawanmushi Savory Steamed Egg Custard Recipe

As I gently whisk the eggs, dreaming of the silky, savory goodness that is about to emerge, I’m already imagining digging into this luxe, steaming chawanmushi, each spoonful a perfect dance of shiitake, shrimp, and delicate egg custard.

Creating dishes that blend flavor and tradition is something I love to do, and I find Chawanmushi to be a perfect example of this. The smooth, delicate texture of savory steamed egg custard, paired with the umami-rich dashi stock, soy sauce, and mirin, makes for such a beautiful meal.

My version includes it. Tender shrimp, shiitake mushrooms, and chicken fill out this custardy dish, protein enough to keep you satisfied.

Chawanmushi Savory Steamed Egg Custard Recipe Ingredients

• Eggs: High in protein and essential nutrients, providing a creamy texture.
• Dashi Stock: A rich umami base made from seaweed and bonito flakes; low-calorie.
• Soy Sauce: Adds salty, umami flavor; contains sodium and amino acids.
• Mirin: Sweet rice wine that enhances flavor with a hint of sweetness.
• Shrimp: Lean protein with omega-3 fatty acids; provides a juicy bite.
• Shiitake Mushrooms: Rich in fiber and antioxidants; earthy and meaty in flavor.
• Chicken Thigh: Tender protein source, adding depth and heartiness to the dish.

Chawanmushi Savory Steamed Egg Custard Recipe Ingredient Quantities

• 3 large eggs
• 1 3/4 cups dashi stock
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon salt
• 4 shrimp, peeled and deveined
• 4 shiitake mushrooms, stems removed
• 4 small pieces of chicken thigh, boneless and skinless
• 4 ginkgo nuts (optional)
• Mitsuba leaves for garnish (optional)

How to Make this Chawanmushi Savory Steamed Egg Custard Recipe

1. In a bowl, mix the eggs using a whisk. Do this gently and lightly, taking care not to create any bubbles in the mixture.

2. Slowly incorporate the dashi stock into the eggs, blending lightly to keep things from getting too bubbly. Pass the mixture through a fine strainer to guarantee a seamless result.

3. Mix the soy sauce, mirin, and salt into the egg mixture until well blended.

4. Chop the chicken thighs into small, bite-sized pieces. Clean the shrimp and the mushrooms. Make gentle cuts into the shrimp to prevent curling when the cooking begins.

5. Separate the pieces of chicken, shrimp, shiitake mushrooms, and the optional ginkgo nuts evenly among four heatproof cups or ramekins.

6. Add the egg combination to the cups, which are already filled with the other ingredients. There should be enough space in each cup to act as a safety buffer, so that when the mixture is heated in a steamer, it won’t ooze out and create a mess.

7. Prevent water from dripping into the cups while steaming by covering them with lids or aluminum foil.

8. Put the cups into a steamer, being certain they do not touch the water, and keep the heat on low. Allow the egg custard to steam, undisturbed, for 15 to 20 minutes— or until it has completely set.

9. Verify that the custard is finished cooking by using a toothpick. Insert the toothpick into the custard. If the liquid runs out, it should be clear or clean. This indicates that the custard is done.

10. If you are using mitsuba leaves, use them to garnish the chawanmushi and serve it hot.

Chawanmushi Savory Steamed Egg Custard Recipe Equipment Needed

1. Mixing bowl
2. Whisk
3. Fine strainer
4. Sharp knife
5. Cutting board
6. Heatproof cups or ramekins (4)
7. Steamer
8. Lids or aluminum foil (for covering cups)
9. Toothpick (for testing doneness)

FAQ

• What is the texture of Chawanmushi?The texture of chawanmushi is silky, smooth, and like custard. It is most delicately flavored with dashi, but other ingredients can add their own flavors.
• Can I substitute dashi stock with something else?Substituting dashi for authentic flavor is simple:
  • you can use chicken stock, or
  • vegetable broth.
• Is it necessary to use ginkgo nuts?The traditional presentation of ginkgo nuts is optional. You may leave them out without changing the core flavor of the dish.
• Can I prepare Chawanmushi without shrimp or chicken?Indeed, Chawanmushi can be converted to a vegetarian form by leaving out the shrimp and chicken, and it can be made with extra vegetables or tofu.
• How do I ensure the Chawanmushi is not overcooked?Steam the custard slowly at low heat to avoid a rubbery texture. It should just set without becoming solid.
• Can I make Chawanmushi in advance?Chawanmushi is best savored freshly prepared. It can be made a few hours ahead of time, though, and gently steamed to reheat it before serving.
• What are Mitsuba leaves, and are there alternatives?Mitsuba is a Japanese herb that is used for garnish. You can use flat-leaf parsley in its place, or you can leave it out entirely.

Chawanmushi Savory Steamed Egg Custard Recipe Substitutions and Variations

For a distinct flavor, you can use chicken stock or vegetable stock instead of dashi.
Soy sauce: Tamari or coconut aminos can be used as a gluten-free substitute.
Mirin: Substitute with a blend of sake and sugar (approximately 1 tablespoon sake with 1/2 teaspoon sugar).
Substitutes for shiitake mushrooms: You can substitute button mushrooms or cremini mushrooms for shiitake mushrooms.
Substituting Mitsuba leaves: Use fresh cilantro or parsley instead.

Pro Tips

1. Straining the Egg Mixture Straining the egg mixture is crucial for a silky texture. Be gentle during this process to avoid losing any of the delicate flavor from the ingredients.

2. Controlling Steaming Temperature Keep the steamer at a consistent low heat. Too much heat can cause the custard to become tough or develop bubbles, so ensure the water is simmering gently rather than boiling vigorously.

3. Arranging Ingredients When placing the chicken, shrimp, and mushrooms into the cups, arrange them neatly and try to keep more delicate ingredients like shrimp near the top where they’ll be gently cooked and retain their tenderness.

4. Pre-treating Shrimp To prevent the shrimp from curling tightly during steaming, make shallow cuts on the underside. This will help them cook more evenly and maintain a pleasant texture.

5. Checking Doneness If using a toothpick to check for doneness, insert it into the center of the custard. The liquid should be clear, not milky or unset, indicating a perfect custard. Avoid overcooking to maintain the smooth texture.