35min 4 ppl
Chawanmushi
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
130 kcalper person
Protein 9g
Carbs 4g
Fats 8g
About this dish
A silky steamed egg custard flavoured with dashi and studded with prawn and shiitake mushroom, served warm in its own small cup. One of the gentlest dishes in the Japanese repertoire.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shiitake mushrooms4
- Spring onionssliced, for garnish1
Fish & Seafood
- Raw King Prawns4
Dairy & Eggs
- Eggs3
Tins & Jars
- Dashi stock360 ml
Spices & Seasonings
- Salt2 g
Oils & Condiments
- Soy sauce10 ml
- Mirin10 ml
Utensils
- Mixing bowl
- Fine-mesh sieve
- Steamer basket
- Chopping board
- Sharp knife
Method
1
Whisk the eggs gently in a bowl, taking care not to incorporate air bubbles.
Approx. 3 minutes
2
Stir the dashi stock, soy sauce, mirin and salt into the eggs, then strain through a fine-mesh sieve into a jug.
Approx. 4 minutes
3
Divide the prawns and shiitake mushrooms between four small heatproof cups.
Approx. 4 minutes
4
Pour the egg mixture over the prawns and mushrooms, dividing it evenly between the cups.
Approx. 2 minutes
5
Cover each cup with foil and place in a steamer basket over simmering water.
Approx. 3 minutes
6
Steam gently for 15 minutes until the custard is just set but still wobbles slightly in the centre, and the prawns are opaque and cooked through.
Approx. 15 minutes
7
Scatter with sliced spring onion and serve warm.
Approx. 2 minutes
