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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.
Place 4 ramekins (approx. 6-8 cm) fit comfortably into the Varoma dish, then set aside.
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.
Marinate the chicken or pork fillet pieces with 1 tbsp of sake in a tray or bowl. Set aside for 10 minutes.
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.
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. .
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.
Once done, carefully remove the ramekins from the Varoma. Garnish with sliced spring onions or shallots and serve the steamed eggs warm.
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