Japanese · Brunch
Silky Egg Custard with Scallop
Miso Scallop Chawanmushi
An elevated Japanese steamed custard, silky dashi egg set around a whole scallop and finished with a spoonful of white miso broth and yuzu zest.
$$
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
185Calories
18gProtein
8gFat
8gCarbs
2gSugar
0gFiber
720mgSodium
280mgChol
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Instructions
1
Prep
Whisk 4 eggs gently without bubbles. Add 440ml cooled dashi, 2 tsp tamari, 3 tsp mirin, and salt. Whisk until combined, strain through fine sieve into a jug, skim surface foam. Pat 2 large scallops dry.
2
Steam
Place 1 scallop in base of each lidded chawanmushi cup. Pour egg mixture gently over scallops to just below rim of each cup. Place both cups in steamer over medium-low heat, cover steamer lid with folded towel to prevent condensation drips. Steam 14–16 minutes until custard is just set with slight wobble and skewer inserted in centre comes out clean.
3
Finish
While custards cool slightly, whisk 2 tsp white miso paste into 4 tbsp warm dashi with 1 tsp mirin until smooth. Spoon miso broth gently over set custard surface of each cup.
4
Plate
Top each serving with 0.25 tsp yuzu zest, 3 mitsuba sprigs, and 0.5 tsp sesame seeds. Serve immediately in the cups.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 440ml (1 3/4 cups) dashi stock
- 2 tsp tamari
- 3 tsp mirin
- 1 pinch salt
- 2 large scallops
- 2 tsp white miso paste
- 0.5 tsp yuzu zest
- 6 sprigs mitsuba
- 1 tsp toasted sesame seeds