Chawanmushi With Shrimp And Dashi
A delicate Japanese steamed egg custard infused with umami-rich dashi broth, tender shrimp, and mushrooms. This elegant dish is traditionally served in small ceramic cups as an appetizer or light course.
- Total time
- 25 min
- Servings
- 4
- Calories
- 165
- Protein
- 18g
Ingredients
- 4 whole large eggs
- 1.5 cups dashi stock
- 1.5 tablespoons mirin
- 1.5 tablespoons soy sauce
- ¼ teaspoon sea salt
- 8 whole medium shrimp, peeled and deveined
- 4 ounces shiitake mushrooms, sliced
- 8 whole ginkgo nuts or white miso (optional)
- 2 tablespoons mitsuba or green onion, chopped
- ½ teaspoon yuzu or lemon juice
Instructions
- 1
In a bowl, whisk together eggs until well combined, then set aside.
- 2
In a saucepan, combine dashi, mirin, soy sauce, and salt. Heat until just steaming, then remove from heat and let cool to room temperature.
- 3
Slowly pour the cooled dashi mixture into the beaten eggs while whisking constantly to prevent cooking the eggs. Strain the custard mixture through a fine sieve to remove any air bubbles.
- 4
Divide shrimp and mushroom slices evenly among four chawanmushi cups or small bowls.
- 5
Carefully pour the strained egg mixture over the shrimp and mushrooms, filling each cup about three-quarters full.
- 6
Place a steamer basket or bamboo steamer over boiling water. Arrange cups inside, cover with a lid, and steam for 12–15 minutes until the custard is just set but still slightly jiggly in the center.
- 7
Remove from heat and allow to cool for 1 minute, then carefully remove from steamer.
- 8
Garnish with mitsuba or green onion and a small squeeze of yuzu or lemon juice. Serve immediately while warm.
Tools you’ll need
- whisk
- saucepan
- fine mesh sieve
- 4 small ceramic chawanmushi cups or bowls
- steamer basket or bamboo steamer
- pot for boiling water
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