Cook and Scale
Chawanmushi (Savory Egg Custard)
4 servings · 30 min total
Silky steamed egg custard delicately flavoured with dashi, studded with shrimp and shiitake — an elegant, comforting Japanese starter.
Ingredients
- 4 egg
- 5 dl water
- 1 tsp dashi granules
- 1 tbsp soy sauce
- 1 tbsp mirin
- ½ tsp salt
- 4 g shiitake mushroom, sliced
- 8 g shrimp, peeled
- 4 spring onion, sliced
Contains: Gluten, Egg, Soy, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the dashi base — Whisk the dashi granules and salt into the water until dissolved, then whisk in the soy sauce and mirin.
- 2.
Strain the egg mixture — Beat the eggs gently without creating foam, then strain in the dashi mixture and whisk to combine smoothly.
- 3.
Fill the cups — Divide the shiitake and shrimp among four small heatproof cups, then pour the egg mixture over them, straining out any bubbles.
- 4.
Steam until just set — Cover each cup with foil and steam over low heat for 15 minutes until just set with a slight wobble in the centre.
- 5.
Garnish and serve warm — Scatter with spring onion and serve the custards warm, straight from their cups.