Chawanmushi

Ingredients

• large eggs2 piece
• dashi stock250ml
• soy sauce1 tsp
• mirin1 tsp
• pinch of saltAs needed
• chicken thigh, cut small30g
• shiitake mushroom, sliced1 piece
• ginkgo nuts5 piece
• mitsuba leavesFor Garnish

Instructions

1. 1

   Step 1

   Beat 2 large eggs gently in a bowl without creating foam.

2. 2

   Step 2

   Mix 250ml dashi stock with soy sauce, mirin, and salt; then strain the mixture.

3. 3

   Step 3

   Combine the beaten eggs with the seasoned dashi mixture carefully to avoid bubbles.

4. 4

   Step 4

   Place small pieces of chicken, shiitake mushroom, and ginkgo nuts into a heatproof cup.

5. 5

   Step 5

   Pour the egg mixture over the ingredients in the cup, filling about 90%.

6. 6

   Step 6

   Cover the cup with a lid or foil to prevent water from dripping in.

7. 7

   Step 7

   Steam the cup over low heat for 15-20 minutes until the custard is set but still jiggly.

8. 8

   Step 8

   Check doneness by inserting a toothpick; it should come out clean.

9. 9

   Step 9

   Serve warm, optionally garnished with mitsuba leaves or a small slice of kamaboko.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chawanmushi can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.