Japanese Chawanmushi with Dashi-Poached Chicken
A delicate, silky savory steamed egg custard that requires precise temperature control and a homemade dashi broth base.
Total
50 min
Prep
20 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 4 large Eggs
- 2 cups Dashi Stock
- 1 teaspoon Soy Sauce (Tamari)
- 100 grams Chicken Breast
- 4 sliced Shiitake Mushrooms
- 0.5 cup Spinach
Instructions
- 1
Whisk eggs gently to avoid bubbles and combine with cooled dashi and tamari.
- 2
Strain the egg mixture through a fine-mesh sieve twice for maximum silkiness.
- 3
Place small pieces of chicken and mushroom at the bottom of four heat-proof cups.
- 4
Pour egg mixture over the fillings and cover cups tightly with foil.
- 5
Steam on very low heat for 15-20 minutes until the custard jiggles slightly.
- 6
Garnish with blanched spinach and serve immediately.
Nutrition per serving
Calories
150
8% of a 2,000 kcal day
| Protein | 14 g |
| Carbohydrate | 3 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 580 mg |
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