Shrimp Chawanmushi
A silky-soft Japanese egg custard studded with tender shrimp and topped with a light, savory broth. Steamed until set but delicate, this elegant comfort dish comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 156
- Protein
- 18g
Ingredients
- 6 count large shrimp, peeled and deveined
- 2 count large eggs
- 1 cup dashi (or water)
- 1 tablespoon soy sauce
- ½ tablespoon mirin
- ¼ teaspoon salt
Instructions
- 1
Fill a large pot halfway with water and insert a steamer basket inside so the bottom of the basket sits just above the water line, not touching it. Bring the water to a boil over high heat while you prepare the custard, about 8 minutes.
- 2
Pat the 6 shrimp dry with paper towels, then place 3 shrimp in each of two small heatproof bowls or traditional chawan cups, dividing them evenly.
- 3
Crack the 2 eggs into a small mixing bowl and whisk with a fork until the yolks and whites are fully combined and uniform in color, about 30 seconds.
- 4
Pour the 1 cup dashi into the egg mixture and stir gently with a spoon until blended; do not whisk vigorously, as you want to minimize air bubbles in the custard.
- 5
Add 1 tablespoon soy sauce, 0.5 tablespoon mirin, and 0.25 teaspoon salt to the egg-dashi mixture and stir slowly until the seasonings dissolve completely and the mixture is smooth, about 20 seconds.
- 6
Divide the egg mixture evenly between the two bowls with shrimp, pouring it over the shrimp until each bowl is about three-quarters full; the shrimp will float.
- 7
Carefully place both bowls onto the steamer basket so they sit flat and level. Cover the pot with the lid, leaving it slightly ajar (about 1 inch open) so steam can escape and the custard cooks gently without overcooking.
- 8
Steam over medium-high heat until the egg custard is set but still silky on top with just a slight jiggle in the very center when you gently shake the bowl, about 10 minutes.
- 9
Remove the bowls carefully using tongs or heat-proof gloves, as they will be very hot. Serve immediately while the custard is still warm and steaming.
Tools you’ll need
- large pot with lid
- steamer basket
- two small heatproof bowls or chawan cups
- small mixing bowl
- fork
- spoon
- tongs or heat-proof gloves
- paper towels
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