Chawanmushi
A savoury egg custard set on dashi and steamed, with a prawn and mushrooms inside.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Beat the eggs with chopsticks without raising foam; the movement should cut rather than whip.
Add the cooled dashi, soy, mirin and salt and stir without whisking.
Strain the mixture twice through a fine sieve; that is the only route to smoothness.
Divide the prawn, a piece of chicken, a mushroom and a slice of kamaboko between the cups.
Pour in the custard, lift any bubbles off the surface with a spoon and cover with foil.
Steam gently for fifteen minutes with the steamer lid propped open a centimetre.
Test with a skewer: the liquid that rises should run clear. Scatter with herbs and serve hot.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.