Chawanmushi
Chawanmushi is an egg custard dish in Japanese cuisine, usually eaten as a dish in a meal, as a savory rather than sweet course.
Ingredients
- 5 cups water
- 3 large eggs beaten
- 1 TB vegetable oil
- 3 tsp dashinomoto
- 3 TB soy sauce
- 3 TB sake
- 1 TB mirin
- 1 shitake mushroom cut into 8 pieces
- 1 head spinach cut into 2" pieces
- 8 pieces kamaboko cut into 1/4" thinness
- 4 shrimp
Instructions
- To a medium pot, add 1 cup of water, soy sauce, sake, and mirin. When it boils, turn the heat off and add dashinomoto. Add the 4 remaining cups of water.
- When the liquid has cooled, stir in the beaten eggs.
- Into four chawanmushi cups (a soup cup or bowl large enough to hold 1 cup of liquid), place the above optional ingredients equally into the 4 cups. Make sure to leave at least ½ “at the top, free from liquid, as steamed eggs will rise.
- Place 4 filled cups into a large steamer pot, or in a large pot, put water in half way to the height of cups. Cover the pot and steam it for about 10-15 minutes in a medium heat. Periodically check the pot to make sure the liquid has steamed to custard.
Notes
Place a moistened cheesecloth on top of cups. This is to keep the steam from escaping, and to prevent condensation on the inside lid. The excess four corner of cheesecloth should be flipped over on top of the outside lid to prevent from burning.