Japanese · Lunch
Steamed Savory Egg Custard (Low-Calorie)
Steamed chawanmushi built around flaked white fish and a light dashi-egg custard, silky in texture and delicately savory rather than rich. Shiitake mushroom, scallion and peas suspend inside the custard, finished with a drizzle of soy sauce. Served warm in its steaming cup.
$5
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
238Calories
31.4gProtein
9.1gFat
6.2gCarbs
2.9gSugar
0.9gFiber
942mgSodium
455mgChol
2.6gSat Fat
610mgPotassium
75mgCalcium
2.1mgIron
2.4mcgVitamin B12
3.5mgVitamin C
low-calorie
low-carb
gluten-free
low-calorie
Instructions
1
Prep
Cut white fish into small chunks and pat dry. Thinly slice shiitake mushroom and scallion. Heat steamer with 1 inch water on low.
2
Whisk
Beat egg gently with cooled dashi, soy sauce, mirin and salt, stirring one direction only until just combined.
3
Build
Divide fish, shiitake and peas between steaming cup, then pour egg mixture through fine sieve over top.
4
Steam
Cover cup loosely with foil and steam over gently simmering water on low heat for 15–18 minutes until just set with slight wobble in center.
5
Plate
Rest 5 minutes uncovered, then scatter scallion over top and serve warm directly in cup with small spoon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 22 large eggs
- 1 1/2 cup360ml dashi
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- pinch of salt
- 22 small shiitake mushroom
- 2 tbsp2 tbsp peas
- 22 scallion
