Chawanmushi 茶碗蒸し
User Reviews
4.9
Chawanmushi 茶碗蒸し
Description
Chawanmushi 茶碗蒸し is a traditional Japanese steamed egg custard combining beaten eggs with dashi stock, soy sauce, and mirin for a mildly seasoned, smooth base. Ingredients such as shrimp, sliced shiitake mushrooms, carrot shapes, kamaboko fish cake, gingko nuts, and edamame are gently incorporated during steaming to infuse subtle flavors and texture contrasts.
The egg mixture is carefully strained to remove any lumps or bubbles, creating a tender and silky custard when steamed covered on low heat to prevent water condensation dripping inside. The vegetables are parboiled or sliced thin to soften and maintain shape in the custard. Optional garnishes like mitsuba or flat-leaf parsley add a mild herbal note.
This dish is typically served warm in individual cups as an appetizer or side dish, showcasing gentle flavor layered with savory ingredients. Substitutions for shrimp include chicken meat for allergies, and the toppings can be adjusted based on availability, keeping the volume under one-fifth of the custard mixture to maintain texture.
Wrapping the lid with a tea towel or aluminum foil prevents water droplets, preserving the smooth custard surface. Use usukuchi soy sauce for a lighter color with higher saltiness. Parboiled carrot shapes add decorative appeal and tenderness.
Ingredients
- 3 egg weigh 50g each, large
- 1/2 tsp soy sauce 1, usukuchi
- 1 tsp mirin
- 375 ml dashi stock *2
- 1 shiitake mushrooms
- 3 lices carrot
- 2 pieces kamaboko fish cake I used Naruto fish cake left over from making Ramen
- 2 Shrimp
- mitsuba Option, I did not have one so I used flat leaf parsley instead, to garnish
- 3 hells edamame
- 9 gingko nut aka ginnan
- mitsuba leaf optional, to garnish
Instructions
- cut off stem of shiitake mushrooms and cut it into thin slices and slice the carrot about 3mm(0.1inch) and cut out using cookie cutters. *3
- slice Naruto fish cakes thinly and set aside
- in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.
- Pour Dashi stock into the ball small amount at a time and mix with egg gradually.
- Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.
- divide the mixture into 3 tea cups(or mugs or ramekins)
- pour water about 3 cm (1.2 inch) high in a pot 20cm ( 7.9 inch) in diameter and bring it to boil over high heat.
- Once the water boiled, place tea cups in the pot and turn down to low heat.
- wrap the lid with a tea towel, so that water does not drip over the chawanmushi. *4
- Put lid on and steam about 5-7 minutes.
- When the egg mixture nearly set, top with shrimp, naruto, shiitake mushrooms, edamame, carrot and Ginnan
- steam farther 5-3minutes.
- Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min.
- Garnish with Mitsuba (*5 if you have) and serve
Notes
- Use usukuchi soy sauce for a lighter color and appropriate saltiness in the custard.
- Prepare dashi stock from scratch or dissolve 1/4 tsp dashi powder in water for the base liquid.
- Parboil sliced carrots before shaping with cookie cutters to soften for steaming.
- Wrap the steaming pot lid with a tea towel or cover cups with foil to avoid water drops on the custard.
- Mitsuba garnish adds a delicate flavor but is optional; flat-leaf parsley can be used instead.
- Substitute shrimp with chicken if allergic and adjust toppings so combined quantity is under one-fifth of egg mixture for proper custard texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 316mg | 105% |
| Sodium | 514mg | 21% |
| Potassium | 175mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 455IU | 9% |
| Calcium | 67mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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