Chawanmushi
茶碗蒸し
A silky savory steamed egg custard with chicken, shiitake, and shrimp.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 3 eggs
- 1 1/2 cups cool dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/4 teaspoon salt
- 1/4 lb boneless chicken thigh, diced small
- 4 shiitake mushrooms, sliced
- 4 small shrimp, peeled
- Mitsuba or green onion, to top
Steps
Step 1. Gently whisk the eggs, dashi, soy sauce, mirin, and salt without making foam. Strain.
Step 2. Divide the chicken, mushrooms, and shrimp among 4 heatproof cups. Pour in the egg.
Step 3. Cover each with foil. Steam over simmering water on low heat for 15 to 18 minutes, until the custard is set and the chicken is cooked through and the shrimp pink and opaque.
Step 4. Top with mitsuba and serve hot.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.