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Classic Japanese Chawanmushi (Silky Steamed Savory Egg Custard with Dashi and Prawns)
The height of Japanese culinary delicacy: an ethereal savory egg custard infused with fragrant kelp-bonito dashi broth and mirin, gently steamed in lidded teacups with succulent prawns, tender chicken, and earthy shiitake.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Large fresh eggs at room temperature3 pc
- Dashi stock (kombu and bonito), cooled450 ml
- Small peeled raw prawns4 pc
- Fresh shiitake mushroom caps, sliced2 pc
- Light Japanese soy sauce1 tsp
- Mirin sweet cooking wine1 tsp
- Fine sea saltĀ½ tsp
Preparation Steps
1
Gently stir eggs with chopsticks without whipping air; stir in cool dashi, light soy sauce, mirin, and salt.
3 min timer
2
Strain egg liquid through a fine-mesh sieve into a measuring pitcher for a mirror-smooth texture.
2 min timer
3
Place a prawn and shiitake slices in bottom of each cup; gently pour in egg mixture and cover cups with lids.
3 min timer
4
Steam on low heat for 12-14 minutes until custard is set with a gentle jiggle. Serve warm with small spoons.
14 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
110
Protein
9.5g
Carbohydrates
3g
Fat
6g
Allergens
EggsFishCrustaceanssoya
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
