Silky Steamed Egg Custard Soup — Chawanmushi
A Japanese steamed egg custard, silky and trembling, set in a dashi broth with chicken, prawn, shiitake, and mitsuba in a lidded ceramic cup.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 4 eggs gently without incorporating air. Add 480ml cooled dashi, 2 tsp tamari, 2 tsp mirin, and 0.5 tsp salt; whisk until combined. Strain through fine sieve into a jug. Cut 80g chicken thigh into 1cm pieces. Peel and devein 2 prawns. Thinly slice 2 shiitake mushrooms.
Build
Place chicken, prawns, and shiitake in the base of 2 lidded chawanmushi cups or heatproof ramekins, dividing fillings evenly. Pour egg mixture gently over fillings in each cup, filling to 1cm below the rim. Skim any surface bubbles with a spoon.
Steam
Place both cups in a steamer over medium-low heat. Cover steamer lid with a folded kitchen towel to catch condensation. Steam 12 to 14 minutes until custard is just set with a very slight wobble in the centre. Do not use high heat.
Plate
Remove cups from steamer. Top each with 4 sprigs mitsuba and 0.25 tsp yuzu zest. Serve immediately in the cups with the lids on.
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