Chawanmushi (茶碗蒸し) is a traditional Japanese steamed egg custard dish. Known for its silky, delicate texture, it is a savory dish often enjoyed as an appetizer or part of a multi-course meal, such as a kaiseki. The dish is made by gently steaming a custard mixture of eggs, dashi (a Japanese soup stock), and various seasonings, resulting in a smooth and savory texture with a subtle umami flavor. Common fillings include shrimp, chicken, ginkgo nuts, shiitake mushrooms, and sometimes vegetables, all floating within the custard for a comforting and elegant dish.
Ingredients:
- For the Custard:
- 2 large eggs
- 1 1/2 cups dashi (preferably homemade or instant dashi)
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- A pinch of salt
- For the Fillings (Optional, adjust to preference):
- 4-6 medium-sized shrimp, peeled and deveined
- 1 small chicken thigh, boneless, skinless, and cut into small pieces
- 2 shiitake mushrooms, sliced thinly
- 1 tablespoon ginkgo nuts (optional)
- 2-3 thin slices of kamaboko (fish cake) or other fish
- 1 small sprig of mitsuba (Japanese parsley) or green onions (optional for garnish)
Directions:
- Prepare the Ingredients:
- If using shrimp, chicken, or other fillings, lightly blanch the shrimp in hot water for a minute until cooked. Cut the chicken into small bite-sized pieces and season lightly with a pinch of salt. Prepare any other fillings (like mushrooms, kamaboko, or ginkgo nuts) and set them aside.
- Prepare the Dashi:
- If you’re using instant dashi powder, prepare it according to the package instructions to make about 1 1/2 cups of dashi. If making homemade dashi, you can use kombu (seaweed) and bonito flakes. The dashi should be warm, but not boiling, when mixing it with the eggs.
- Make the Custard:
- In a bowl, crack the eggs and gently beat them with a fork or whisk. Be careful not to create too many bubbles.
- Slowly add the warm dashi to the eggs, stirring gently as you pour to combine. Add the soy sauce, mirin, and a pinch of salt to season the mixture.
- Strain the mixture through a fine-mesh sieve or cheesecloth into another bowl to ensure a smooth, bubble-free custard base.
- Assemble the Chawanmushi:
- Divide your prepared fillings (shrimp, chicken, mushrooms, etc.) into individual cups (traditionally small teacups or ramekins are used). If using, add a sprig of mitsuba or a slice of kamaboko for garnish.
- Pour the egg-dashi mixture carefully into each cup, filling them nearly to the top.
- Steam the Chawanmushi:
- Bring a pot of water to a boil, then lower the heat to a simmer. Place the cups into a steamer basket or arrange them in a heatproof dish in the pot.
- Cover with a lid and steam for about 15-20 minutes, or until the custard is set but still wobbly (the texture should resemble soft tofu). You can check the doneness by gently shaking the cup; the custard should move slightly but not be liquid.
- Be careful not to overcook, as the custard will become too firm.
- Serve:
- Once cooked, remove the cups from the steamer and let them cool slightly before serving. Garnish with a sprig of mitsuba, green onions, or a drizzle of soy sauce for extra flavor.
Chawanmushi is a perfect balance of savory flavors, smooth texture, and comforting warmth. The custard is rich yet light, while the fillings add texture and depth to the dish. It’s a lovely dish to serve during special occasions or as a light appetizer in a Japanese meal. Enjoy!
