Chawanmushi Savory Steamed Egg Custard 1771706687316 Wamf

Ingredients

• 3 pieces Large eggs
• 2 cups Dashi stock
• 1 teaspoon Usukuchi (light) soy sauce
• 1 teaspoon Mirin
• 0.25 teaspoon Salt
• 0.25 lb Chicken thigh, cut into small cubes
• 4 pieces Shrimp, peeled and deveined
• 2 pieces Shiitake mushrooms, sliced
• 4 slices Kamaboko (fish cake), sliced(optional)
• 4 pieces Ginkgo nuts(optional)
• 1 garnish Mitsuba (Japanese parsley) or scallions(optional)

Instructions

1. 1

   In a bowl, gently whisk the eggs without creating too many bubbles or foam.

2. 2

   Slowly add the dashi stock, soy sauce, mirin, and salt to the eggs and stir gently to combine.

3. 3

   Strain the egg mixture through a fine-mesh sieve into a clean pitcher to ensure a perfectly smooth texture.

4. 4

   Divide the chicken, shrimp, mushrooms, and kamaboko evenly among four heat-proof ramekins or chawanmushi cups.

5. 5

   Carefully pour the egg mixture into each cup, leaving about half an inch of space at the top.

6. 6

   Cover each cup tightly with aluminum foil or its own lid to prevent water droplets from falling onto the custard.

7. 7

   Place the cups in a steamer over boiling water, then immediately reduce heat to low and steam for 15-20 minutes until the center is set but still jiggles slightly.

8. 8

   Garnish with mitsuba or scallions before serving hot.