Saucepan@saucepan · Shared this recipeFollowJapanese · appetizerChawanmushi (Savoury Egg Custard)A Japanese savoury egg custard steamed with chicken, prawns, carrots, shiitake mushrooms, chikuwa, and mitsuba.total35 minprep15 mincook20 minservings4Original recipe on japan.recipetineats.comKeep this recipeAdd a copy of Chawanmushi (Savoury Egg Custard) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings8 small prawns ), , head and shell removed, deveined (note 180 g chicken cubes)), 2.8oz, , diced into 12 pieces (about 2cm (2¾"8 x 4mm thick sliced carrots shaped into flowers ), (note 22 medium size in diameter) shiitake mushrooms, (5cm (2”, cut into quarters)1 small chikuwa stick, (grilled fish paste, note 3, sliced into 16 pieces )4 stems of mitsuba ), (note 4400 ml dashi stock ), 13.5oz, (note 61 tsp light soy sauce ), (note 71 tsp mirin0.5 tsp salt150 ml egg egg), 5.1oz, (3 x about 60g (2.1oz, beaten wel)StepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare 4 x tea cups (or small deep bowls) of about 200ml (6.8oz) capacity (note 8) that can be heated in steamer.2Step 2: Place equal amount of all the Chawanmush Ingredients excluding mitsuba in each tea cup.3Step 3: Mix dashi stock, soy sauce, mirin and salt until salt is disolved. Add the beaten egg and mix well.4Step 4: Place a sieve over a measuring cup or a bowl and pour the egg mixture through the sieve. This will remove the lumps of egg white and improve custard consistency.5Step 5: Add equal portions of the egg mixture gently into each tea cup. If there are small bubbles on the surface, remove them. I use the edge of a kitchen paper to do that.6Step 6: Bring the steamer to the boil. If the lid of steamer is likely to drip water while steaming, wrap the lid with a tea towel, tied at the handle of the lid.7Step 7: Place the tea cups inside the steamer and boil on high heat for 1 minute with the lid on.8Step 8: Reduce the heat to low and shift the lid about 1cm so that the steam can escape (to make it a gentle steam and avoid the custard bubbling).9Step 9: Steam for about 18 minutes or until the custard is set (note 9).10Step 10: You will need a large pot, a plate that will just fit inside the pot, and either 3 small ramekins or 3 balls of the same size made by scrunching aluminium foil (these are to lift the plate above the water level).11Step 11: You will also need to wrap the lid of the pot with a tea towel, tied at the handle of the lid.12Step 12: Add two cups of water to the pot. Place the ramekins or aluminium balls in a triangle position and place the plate on top of them.13Step 13: Turn the heat on high and bring it to a boil.14Step 14: Follow step 2 onwards of Steam Using a Steamer.15Step 15: Pre-heat the oven to 180C (350F).16Step 16: Fill the baking tray with 1cm (⅜") depth of water.17Step 17: Place chawanmushi cups inside the tray and cook for 35 minutes.18Step 18: Turn the oven off and leave for 10 minutes.19Step 19: Chawanmushi should be served immediately with a spoon. This is one of the few Japanese dishes that requires a spoon to eat.getsaucepan.com/r/61d6e1df-6178-4981-b0f3-63b90e94e6b4 · Original: https://japan.recipetineats.com/chawanmushi-savoury-egg-custard/
