How to make: Japanese Steamed Egg Custard (Chawan Mushi)
Author: Naoko Yoshioka
Recipe type: Appetizers, Seafood, Vegetables
Cuisine: Japanese
Konnichiwa mina san(Hello everyone). Hope everyone is having a great summer. My next recipe I would like to share with you is Steamed Egg Custard or Chawan Mushi(茶碗蒸し). You can find this in most Sushi Restaurants and made in Japanese homes. So if you are making any of the Sushi recipes that I have share earlier, you met want to try this recipe with the sushi dishes. So let’s get started with want we need to make this Steamed Egg Custard Recipe. Now that we have what we needed to get started, let’s get right into the cooking.
Ingredients
- 250 g chicken breast, cube cut
- 1 tbsp sake
- 1 tsp soy sauce
- 8 shrimps
- 4 fresh shiitake mushroom
- 1 small carrot, peeled and thinly sliced each slice quartered
- 125 g spinach
- zest of ¼ lemon or yuzu
- Dashi custard:
- 2½cups basic dashi stock or 1¼tsps instant dashi granules dissolved in 2½cup boiling water
- 1 tbsp sake
- 1 tsp soy sauce
- 1 tsp salt
- 4 large eggs
Instructions
- Marinate the chicken in the sake and soy sauce for 10 min. Drain
- and set aside. Boil and cut the spinach, and set aside.
- Peel and devein the shrimp, leaving the tail intact. Discard the
- stems of the shiitake mushroom and quarter the caps.
- Heat the dashi stock; add the sake, soy sauce, and salt. Let stand until cool. When cool, put the dashi stock in large bowl, combine the eggs without beating stir in the dashi mixture in a slow, steady steam and strain the egg mixture through a fine sieve.
- Evenly distribute chicken, shrimp and vegetables into 4 small heatproof bowls, pour the custard over the contents, leaving a
- cm gap at the top of each bowl.
- Heat water in a large saucepan with a steamer rack and place the
- custard cups on the rack. Cover the steamer partially with a lid
- to allow the steam to escape. Steam over medium to high heat for
- min, the reduce heat to low and steam for another 15 min, until
- a chopstick or knife comes out clean then inserted in the
- custard. Remove the custard cup from the steamer, garnish with
- the yuzu zest or lemon zest, and serve immediately.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~
PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese Cooking Recipes. Thank you..
PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese Cooking Recipes. Thank you..
