Fall into Flavor: Our Chawanmushi Recipe Embodies Autumn Warmth. Immerse Yourself in the Rich Harmony of Velvety Custard, Seasonal Vegetables, and Savory Broth. Thank you MARC MATSUMOTO from https://norecipes.com/chawanmushi-recipe/ for this wonderful recipe!
PREP TIMES:
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
- ½ cupegg (about 2 large eggs)
- 1 ½ cupdashi
- ¼ teaspoonsalt
- 0.35 ouncesedamame
- 1.76 ouncesshrimp
- 1.76 ouncesscallops
- 1.06 ouncesshiitake (trimmed and sliced)
- Mitsuba (optional for garnish)
- Ikura (optional for garnish)
Instructions
- Break the eggs into a bowl and beat them until uniform in color.
- Add the dashi, and salt and mix everything together evenly.
- Let the mixture rest until the bubbles disappear, or use a wire mesh skimmer to remove any foam on top. Strain the mixture through a fine-mesh sieve to remove any chunks of albumin or chalaza.
- Add the edamame, shrimp, scallops and shiitake (or your choice of mix-ins) into heat-safe ceramic cups or ramekins.
- Divide the egg mixture evenly between the cups, and cover them with lids, or aluminum foil.
- Bring about ½-inch of water to a boil in a pot that’s deep enough to hold the cups.
- Lay a dishtowel at the bottom of the pot, and then place the cups on top of the towel.
- Cover the pot with a lid and steam the Chawanmushi until the custard reaches a temperature of at least 160 degrees F or 71 C.
- Carefully remove the cups from the pot and then garnish with your choice of toppings. I used steamed shrimp, mitsuba, and ikura for mine.
Leave a Reply