Dinner · 30 min · japanese

Chawanmushi

Eggs does the heavy lifting here, with dashi rounding it out. A Japanese dinner that takes 30 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 2.5 cups Dashi
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 4 Shrimp
• 4 Shiitake mushrooms
• 4 oz Chicken thigh

Steps

1. Beat the eggs gently without incorporating air — bubbles become pockmarks in the finished custard.
2. Whisk in the cooled dashi, soy, and mirin; the classic ratio is about one part egg to two and a half parts dashi.
3. Strain the mixture through a fine sieve into a pitcher; straining is what makes chawanmushi silken instead of merely smooth.
4. Divide the shrimp, sliced chicken, and shiitake among four heatproof cups, then pour over the custard.
5. Cover each cup with a lid or foil and steam on gentle heat 15 minutes. Violent steam makes the custard weep and turn spongy.
6. The custard is done when it trembles like set jelly when nudged. Serve hot, straight from the steamer.

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