Chawanmushi
A silky, savory Japanese egg custard steamed with shrimp and mushrooms, topped with bonito flakes. This delicate dish is surprisingly easy to make at home and feels like a warm, comforting hug.
- Total time
- 35 min
- Servings
- 2
- Calories
- 180
- Protein
- 16g
Ingredients
- 2 large eggs
- 1.5 cups dashi stock
- 4 shrimp, peeled and deveined
- 2 shiitake mushrooms, thinly sliced
- 1 tsp soy sauce
- 1 tsp mirin
- ¼ tsp salt
- 2 tbsp bonito flakes (katsuobushi)
Instructions
- 1
In a bowl, whisk the 2 eggs lightly. Add 1.5 cups dashi, 1 tsp soy sauce, 1 tsp mirin, and 0.25 tsp salt. Stir gently until combined, but do not froth.
- 2
Strain the egg mixture through a fine sieve into a measuring cup. This ensures a silky texture.
- 3
Divide the sliced shiitake mushrooms and 4 shrimp among two small heatproof bowls or ramekins.
- 4
Pour the egg mixture over the fillings. Cover each bowl tightly with foil.
- 5
Place the bowls in a steamer over simmering water. Steam over low heat for 15-18 minutes, until the custard is just set but still jiggly in the center.
- 6
Remove the foil, top with 2 tbsp bonito flakes, and serve warm.
Tools you’ll need
- Steamer or pot with lid
- Small heatproof bowls or ramekins
- Fine mesh sieve
- Whisk
- Foil
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