Silky Seafood Chawanmushi
A delicate Japanese steamed egg custard infused with dashi broth and topped with tender shrimp and scallops. Served in traditional teacups, this elegant comfort dish takes just 25 minutes and tastes like fine dining.
- Total time
- 25 min
- Servings
- 2
- Calories
- 165
- Protein
- 18g
Ingredients
- 1 cup dashi stock (or water mixed with 1/2 teaspoon instant dashi powder)
- 3 whole large eggs
- 1 tablespoon mirin (sweet rice wine)
- ½ tablespoon soy sauce
- ¼ teaspoon salt
- 6 whole shrimp, peeled and deveined (about 4 oz)
- 4 whole scallops, halved horizontally (about 3 oz)
- 1 whole fresh scallion, thinly sliced on a diagonal, and optional fresh shichimi togarashi (seven-spice powder) or yuzu if available
Instructions
- 1
If using instant dashi powder, stir 1/2 teaspoon into 1 cup room-temperature water until the powder dissolves completely, about 30 seconds, so there are no visible granules.
- 2
Crack all 3 eggs into a bowl and whisk gently with a fork for 15–20 seconds until the yolks and whites are uniform in color but not frothy.
- 3
Pour the 1 cup dashi stock slowly into the whisked eggs while stirring gently with the fork, combining until no egg streaks remain.
- 4
Add the 1 tablespoon mirin, 0.5 tablespoon soy sauce, and 0.25 teaspoon salt to the egg mixture and stir gently until the seasonings dissolve, about 10 seconds.
- 5
Pour the custard mixture through a fine-mesh strainer into a clean bowl, pressing gently with the back of a spoon to remove any foam or undissolved bits, so the mixture is completely smooth.
- 6
Fill a pot or wide skillet with 1 inch of water and place a steamer insert or bamboo steamer basket inside, then set it over medium heat and wait until you see small, steady bubbles rising in the water, about 2 minutes.
- 7
Divide the smooth custard mixture evenly between two heatproof teacups or small bowls, pouring until they are three-quarters full.
- 8
Place the cups into the preheated steamer basket, cover with the steamer lid, and steam over medium heat for 12–14 minutes; the custard is done when it jiggles very slightly in the center when you gently tap the side of a cup—like soft tofu, not like liquid.
- 9
While the custard steams, pat the 6 shrimp and 4 scallop halves dry with a paper towel so they brown and cook evenly.
- 10
Heat a small skillet over medium-high heat and add 1 teaspoon olive oil; when the oil shimmers and moves quickly when you tilt the pan, add the shrimp and scallops in a single layer and do not stir for 1 minute.
- 11
Flip each shrimp and scallop piece over with tongs and cook for another 60 seconds without moving, until the shrimp turns from gray to opaque pink and the scallops are lightly golden on both sides.
- 12
Remove the steamer from heat and carefully lift the cups out using kitchen tongs or a folded kitchen towel, as they will be hot.
- 13
Divide the cooked shrimp and scallop pieces evenly between the two cups, arranging them on the surface of each custard in the center.
- 14
Sprinkle the sliced scallion over the top of each cup, dividing it evenly, and add a tiny pinch of shichimi togarashi or yuzu zest if using.
Tools you’ll need
- medium bowl
- fork
- fine-mesh strainer
- pot or wide skillet with steamer insert or bamboo steamer basket and lid
- two heatproof teacups or small bowls (6–8 oz each)
- paper towels
- small skillet
- tongs
- kitchen tongs or folded kitchen towel for handling hot cups
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