Chawan Mushi

Name: Chawan Mushi
Total time: 3300 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 medium eggs; 2 tsp Soy sauce; 2 tsp Sake; 2 tsp Mirin; 290 ml Dashi; 2 dried Shitake Mushrooms; 2 medium Prawns; 2 Ginko nut; 2 slices Kamaboko: sliced about 0.5cm; 2 Tbsp Caster sugar; Sake, Soy sauce, Salt to season and Marinate Chikcken, Shitake and Prawns; Yuzu zest: Optional

Edd Azzopardi @Eddandwaffle

This is a fantastic Japanese dish which is as traditional as sushi, if not more authentic. Its a flavoursome dish, a silky savoury custard with lots of treats hidden within (chicken, ginko nut etc) and finished with a light deep flavoured soup at the bottom.

Its is usually a winter dish and often include in Japanese Keiseki meals, but very easy to make and we often eat as a starter at dinner.

Key Points:
- The flavour comes from the Dashi, so it benefits from a good quality dashi (or stock I make an Onion soup version)
- A light silky custard is key, covering the cups before with cellophane prevents the egg mix from boiling over ensuring a smooth texture.

Tags: Starter; Japanese;

Its is usually a winter dish and often include in Japanese Keiseki meals, but very easy to make and we often eat as a starter at dinner.

Tags: Starter; Japanese;

Edd Azzopardi @Eddandwaffle

Its is usually a winter dish and often include in Japanese Keiseki meals, but very easy to make and we often eat as a starter at dinner.

Tags: Starter; Japanese;

Its is usually a winter dish and often include in Japanese Keiseki meals, but very easy to make and we often eat as a starter at dinner.

Tags: Starter; Japanese;

Saved

Ingredients

Prep: 30 mins Cooking 15-25min

2 servings

For the Custard/Egg mix
2medium eggs
2 tspSoy sauce
2 tspSake
2 tspMirin
290 mlDashi
For the Condiments
2dried Shitake Mushrooms
50g Chicken thigh: boneless and skin removed
2medium Prawns
2Ginko nut
2 slicesKamaboko: sliced about 0.5cm
2 TbspCaster sugar
Sake, Soy sauce, Salt to season and Marinate Chikcken, Shitake and Prawns
Yuzu zest: Optional

Saved

Steps

Prep: 30 mins Cooking 15-25min

1

FOR THE CONDIMENTS:
Place water in steamer and cover with lid. Place on very low heat on the smallest burner.
2

If fresh, clean and boil ginko nuts till they turn yellow. Tin ones will already be clean.
3

Cut up chicken into 1.5cm cubes and place in marinade of soy sauce and sake. Soy sauce and sake marinade is about 50:50 add salt and sugar as required. Let marinade for at least 30minutes
4

De-vein the prawns, make thee cuts in the back to straighten the pawns. Again season with marinade as above.
5

Remove stalk of the shitake, make a star in the top. Again season with marinade.
6

Heat a frying pan on high heat with a little oil. When hot quick brown of the outside of the chicken, do not cook all the way through.
7

FOR THE EGG MIX:
dd soy sauce and sake to 290ml of dashi to a bowl. If using a tea bag heat all ingredients in a milk pan on low heat. Do not let the temperature raise above 40 degrees otherwise when combined with the eggs it will cook the eggs.
8

Whisk eggs gently till combined, add (cold) dashi slowly bit at a time. When incorporated pass through a sieve.
9

ASSEMBLE: (Need two small cups half the size of a normal tea mug)
Place a piece of; chicken and Ginko in each cup
10

Pour in egg mixture into the cups
11

Place a piece of kamaboko into each cup.
12

Place shiitake mushroom on top of the egg mixture, the mushroom should float.
13

Cover the cup with cellophane and place in steamer for 15-25mins.
14

Roughly 15-20 minutes in shake the cup the custard should have formed a thick skin on top, but seem liquid underneath. Remove the cellophane and place a prawn on each cup. Replace the lid on the steamer and cook for a further 5 minutes.
15

It’s ready when you shake the cup and the custard can wobble but with a little firmness.
16

Remove and let cool for 2-3 minutes, finally garnish with yuzu zest.