Chawanmushi - savory egg custard

Name: Chawanmushi - savory egg custard
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 4 prawn; 2 manget tout; 80 g chicken thigh fillet; 2 dried shiitake mushroom (or fresh shimeji mushroom); 4 ginko nuts (precooked, optional); 1 egg; 200 ml dashi broth; 0.5 tsp soy sauce (light colored, if possible)*; 0.5 tsp mirin*; 1 pinch salt*

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

A classic Japanese savory egg custard, silky and delicate yet packed with flavor. Great for appetizer or a side dish and can be served warm or cold. The fillings can be arranged to meet your taste.

#japanese #egg

A classic Japanese savory egg custard, silky and delicate yet packed with flavor. Great for appetizer or a side dish and can be served warm or cold. The fillings can be arranged to meet your taste.

#japanese #egg

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

A classic Japanese savory egg custard, silky and delicate yet packed with flavor. Great for appetizer or a side dish and can be served warm or cold. The fillings can be arranged to meet your taste.

#japanese #egg

A classic Japanese savory egg custard, silky and delicate yet packed with flavor. Great for appetizer or a side dish and can be served warm or cold. The fillings can be arranged to meet your taste.

Saved

Ingredients

20 minutes

2 servings

4prawn
2manget tout
80 gchicken thigh fillet
2dried shiitake mushroom (or fresh shimeji mushroom)
4ginko nuts (precooked, optional)
1egg
200 mldashi broth
0.5 tspsoy sauce (light colored, if possible)*
0.5 tspmirin*
1 pinchsalt*

Saved

Steps

20 minutes

1

Soak dried mushrooms in 250ml water for 15 -20 minutes. Squeeze the mushroom and cut each in four pieces. Cut the chicken into dices.
2

Prepare dashi broth in a pot with the water used to soak shiitake. Cook the chicken in the dashi for 3-4 minutes. It does not need to be fully cooked. Take the chicken out, blanche the mange tout in the dashi briefly and take out. Leave the dashi to cool
3

Mix the egg in a bowl with soy sauce, mirin and salt. Pour the dashi in and gently run the mixture through a strainer.
4

If you do not have Chawanmushi cups, use small teacups or custard cups. Place the chicken and half of the prawn, shiitake and ginko (optional) in each cup. Pour the mixture in gently to two third of the cups.
5

Boil small amount of water in a shallow pot/pan, reduce to mid heat then place the cups in. Place a sheet of foil on the cups, place the lid and steam for 5 minutes. Open up briefly, place the remaining topping on and steam for another 3 minutes. Remove from heat and let it be for 5 minutes. Garnish with sliced manget tout before serving.