Chawanmushi with Shrimp and Scallop
A silky-smooth Japanese custard steamed with shrimp and scallop, finished with ginkgo nuts and mushrooms. Delicate, elegant, and easier than it looks.
- Total time
- 25 min
- Servings
- 2
- Calories
- 168
- Protein
- 22g
Ingredients
- 2 whole Large eggs
- 1 cup Dashi stock (or chicken broth)
- 1 tablespoon Soy sauce
- ½ tablespoon Mirin (sweet rice wine)
- 4 ounces Shrimp, peeled and deveined
- 3 ounces Scallop, cut into bite-sized pieces
- 1 whole Shiitake mushroom, sliced thin
- 4 whole Canned ginkgo nuts, drained
- 1 whole Scallion, sliced thin crosswise
- 1 sprig Mitsuba or parsley, optional garnish
Instructions
- 1
Fill a large pot with about 2 inches of water and place a steamer rack or metal colander inside so it sits just above the water. Bring the water to a gentle simmer over medium heat; you should see small bubbles rising from the bottom.
- 2
Crack both eggs into a small bowl, add 1 tablespoon soy sauce and 0.5 tablespoon mirin, then whisk vigorously for 30 seconds until the mixture is completely uniform and slightly frothy on top.
- 3
Pour 1 cup dashi stock slowly into the egg mixture while whisking constantly, incorporating it gradually so no lumps form, about 20 seconds of whisking total.
- 4
Strain the mixture through a fine-mesh sieve held over a small bowl, pushing it through with the back of a spoon and discarding any foam or large particles that remain, about 30 seconds.
- 5
Divide the shrimp, scallop pieces, mushroom slices, and ginkgo nuts equally between two chawanmushi cups or small heatproof bowls, distributing them evenly across the bottom.
- 6
Pour the strained egg mixture slowly into each cup until it reaches about three-quarters full, pouring from a low height to avoid splashing, distributing about 0.5 cup per cup.
- 7
Place the filled cups gently on the steamer rack over the simmering water, then cover the pot with a lid or foil to trap the steam, creating a gentle mist around the cups.
- 8
Steam over medium heat for 12–14 minutes, until the custard is just set at the edges but still jiggles slightly at the very center when you gently shake the cup—it should not be completely firm.
- 9
Remove the pot from heat and carefully lift the hot cups out using tongs or a folded towel, setting them on a counter to rest for 1 minute so they stabilize.
- 10
Scatter the thinly sliced scallion and mitsuba sprig (if using) over the top of each cup as garnish, then serve immediately while still hot, using a small spoon to eat from the cup.
Tools you’ll need
- Large pot with lid or foil cover
- Steamer rack or metal colander
- Small bowl
- Whisk
- Fine-mesh sieve
- Two chawanmushi cups or small heatproof bowls (6–8 oz each)
- Tongs or folded kitchen towel
- Small spoon for serving
- Cutting board and sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
