Japanese · Lunch
Steamed Savory Egg Custard
Chawanmushi is a Japanese steamed egg custard set in a dashi-soy broth, silky rather than firm, studded with flaked white fish, shiitake mushroom, and shrimp. Cooked gently over simmering water in a lidded cup, it is served warm as a savory starter with a spoon.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
347Calories
47.2gProtein
13.8gFat
6.3gCarbs
2.8gSugar
0.5gFiber
1319mgSodium
538mgChol
3.2gSat Fat
645mgPotassium
105mgCalcium
2.8mgIron
4.1mcgVitamin B12
2.1mgVitamin C
low-carb
low-calorie
protein-rich
rich-umami
thirty-min-meals
all-time-classics
low-calorie
Instructions
1
Prep
Cut the white fish fillet and shiitake mushroom into bite-size pieces, pat shrimp dry, and mince scallion for garnish.
2
Whisk
Beat eggs gently in a bowl, then whisk in cooled dashi, soy sauce, mirin, and salt until smooth.
3
Strain
Pass the egg mixture through a fine sieve into a jug to remove chalazae and foam for a silky custard.
4
Steam
Divide fish, shrimp, mushroom, and bamboo shoot between two cups, pour strained egg mixture nearly to rim, cover loosely with foil, and steam over simmering water on medium-low for 12 to 15 minutes until just set with a slight center wobble.
5
Rest
Remove cups from steamer and let stand off heat for 5 minutes to firm the custard.
6
Plate
Scatter minced scallion over the custard and serve warm directly in the cup with a small spoon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs, beaten
- 11 oz314g white fish fillet, cut into small bite-size pieces
- 1 1/3 cup320ml dashi, cooled to room temperature
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 1/2 tsp1/2 tsp salt
- 22 small shiitake mushroom
- 44 medium shrimp, peeled and deveined
- 2 tbsp2 tbsp bamboo shoot
