Japanese 20 min

Chawanmushi (Steamed Egg Custard)

Name: Chawanmushi (Steamed Egg Custard)
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 large eggs; 2 cups dashi stock, cooled to room temperature; 1 tablespoon soy sauce; 1 tablespoon mirin; 1/2 teaspoon salt; 8 medium shrimp, peeled and deveined; 4 oz firm tofu, cut into 1/2-inch cubes; 4 shiitake mushrooms, caps only, sliced thin; 4 tablespoons edamame or peas; Mitsuba or green onion for garnish; Yuzu or lemon zest for garnish (optional)

healthydairy-freeseafoodlow-carbhigh-protein

Ingredientsfor 2

160

Cal

18g

Protein

Carbs

Fat

14 large eggs
22 cups dashi stock, cooled to room temperature
31 tablespoon soy sauce
41 tablespoon mirin
51/2 teaspoon salt
68 medium shrimp, peeled and deveined
74 oz firm tofu, cut into 1/2-inch cubes
84 shiitake mushrooms, caps only, sliced thin
94 tablespoons edamame or peas
10Mitsuba or green onion for garnish
11Yuzu or lemon zest for garnish (optional)

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Instructions

1
Gently whisk eggs — do not beat vigorously or create bubbles. Mix in cooled dashi, soy sauce, mirin, and salt. Strain through a fine-mesh sieve to remove any egg strands and achieve a silky, lump-free custard.
2
Divide tofu, mushrooms, shrimp, and edamame among 4 chawanmushi cups or ramekins. Gently pour the egg mixture over, filling to within 1/4 inch of the rim. If any bubbles form on the surface, pop them with a skewer or torch briefly.
3
Set up a steamer with water, bring to a boil, then reduce to medium-low — steam should be gentle, not aggressive. Place cups in the steamer, cover, and place a folded towel under the lid to absorb condensation drops (these cause pockmarks on the surface).
4
Steam for 12–15 minutes until the custard is just barely set — it should tremble like jello when gently shaken, not slosh like liquid. A toothpick inserted in the center should come out clean. Serve garnished with mitsuba and optional yuzu zest.