Chawanmushi (Japanese Savoury Custard)

Chawanmushi (Japanese Savoury Custard)

Category, , , DifficultyBeginner

Chawanmushi, a traditional Japanese dish, is a delicate and savory custard typically served as an appetizer or part of a multi-course meal. The name "Chawanmushi" translates to "steamed in a tea bowl" in Japanese, indicating its preparation method and serving vessel.

Prep Time15 minsCook Time22 minsTotal Time37 mins
Yields1 Serving
 4 eggs
 1050 g water
 1 tsp dashi powder
 1 ½ tsp soy sauce
 1 tbsp mirin
 ¼ tsp sea salt
Filling
 80 g chicken or pork fillets, cut into small pieces
 1 tbsp sake
 8 ginkgo nuts (pre-cooked)
 3 fresh shiitake mushrooms, stems removed and sliced
 8 raw prawns, peeled and deveined
 2 spring onions or shallots, thinly sliced for garnish
 20 g frozen green peas
1

Place 4 ramekins (approx. 6-8 cm) fit comfortably into the Varoma dish, then set aside.

2

In a mixing bowl, combine eggs, 450 g of water, dashi powder, soy sauce, mirin, and salt. Mix for 20 sec | Speed 3 . Strain custard mixture through a fine mesh sieve into a jug and set aside. Rinse mixing bowl.

3

Marinate the chicken or pork fillet pieces with 1 tbsp of sake in a tray or bowl. Set aside for 10 minutes.

4

Divide the marinated chicken or pork fillets and ginkgo nuts evenly among the 4 ramekins. Gently pour the custard mixture over the filling in each ramekin and cover them with aluminum foil.

5

Pour the remaining 600 g of water into the mixing bowl. Place the Varoma dish into position and arrange the ramekins inside. Secure the Varoma lid and steam for 12 min | Varoma | Speed 1. .

6

After 12 minutes, carefully remove the Varoma lid and tray. Lift the sheets of aluminum foil and arrange shiitake mushrooms, 1 prawn, and 5 green peas on top of each steamed egg dish. Replace the aluminum foil, Varoma tray, and lid, and steam for an additional 10 min | Varoma | Speed 1.

7

Once done, carefully remove the ramekins from the Varoma. Garnish with sliced spring onions or shallots and serve the steamed eggs warm.

Ingredients

 4 eggs
 1050 g water
 1 tsp dashi powder
 1 ½ tsp soy sauce
 1 tbsp mirin
 ¼ tsp sea salt
Filling
 80 g chicken or pork fillets, cut into small pieces
 1 tbsp sake
 8 ginkgo nuts (pre-cooked)
 3 fresh shiitake mushrooms, stems removed and sliced
 8 raw prawns, peeled and deveined
 2 spring onions or shallots, thinly sliced for garnish
 20 g frozen green peas

Directions

1

Place 4 ramekins (approx. 6-8 cm) fit comfortably into the Varoma dish, then set aside.

2

In a mixing bowl, combine eggs, 450 g of water, dashi powder, soy sauce, mirin, and salt. Mix for 20 sec | Speed 3 . Strain custard mixture through a fine mesh sieve into a jug and set aside. Rinse mixing bowl.

3

Marinate the chicken or pork fillet pieces with 1 tbsp of sake in a tray or bowl. Set aside for 10 minutes.

4

Divide the marinated chicken or pork fillets and ginkgo nuts evenly among the 4 ramekins. Gently pour the custard mixture over the filling in each ramekin and cover them with aluminum foil.

5

Pour the remaining 600 g of water into the mixing bowl. Place the Varoma dish into position and arrange the ramekins inside. Secure the Varoma lid and steam for 12 min | Varoma | Speed 1. .

6

After 12 minutes, carefully remove the Varoma lid and tray. Lift the sheets of aluminum foil and arrange shiitake mushrooms, 1 prawn, and 5 green peas on top of each steamed egg dish. Replace the aluminum foil, Varoma tray, and lid, and steam for an additional 10 min | Varoma | Speed 1.

7

Once done, carefully remove the ramekins from the Varoma. Garnish with sliced spring onions or shallots and serve the steamed eggs warm.

Chawanmushi (Japanese Savoury Custard)
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