Chawanmushi Savory Egg Custard

Name: Chawanmushi Savory Egg Custard
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 large eggs; 2 cups kombu and bonito dashi (or packaged dashi broth), cooled to room temp; 2 tsp gluten-free soy sauce (tamari); 2 tsp mirin; 1/4 tsp fine salt; 4 oz boneless skinless chicken thigh, cut into 1/2-in pieces; 8 medium shrimp, peeled, deveined; 4 fresh shiitake mushrooms, caps sliced thin; 8 sprigs mitsuba (Japanese parsley) or flat-leaf parsley, leaves only

A silky steamed Japanese egg custard made with dashi broth and hidden fillings of chicken, shrimp, and mushroom - served warm in the teacup it was steamed in.

40 minMediumServes 4150 cal/serving

JapaneseAppetizerStovetopStandardLow CarbDairy-FreeGluten-FreeNightshade-FreeCorn-Free

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Ingredients

4 large eggs
2 cups kombu and bonito dashi (or packaged dashi broth), cooled to room temp
2 tsp gluten-free soy sauce (tamari)
2 tsp mirin
1/4 tsp fine salt
4 oz boneless skinless chicken thigh, cut into 1/2-in pieces
8 medium shrimp, peeled, deveined
4 fresh shiitake mushrooms, caps sliced thin
8 sprigs mitsuba (Japanese parsley) or flat-leaf parsley, leaves only

Instructions

1

Set up a steaming rack inside a large pot or wok. Add several inches of water below the rack, cover, and bring to a gentle simmer over medium-low heat.
2

In a medium bowl, whisk 4 large eggs thoroughly, then whisk in 2 cups cooled to room temp kombu and bonito dashi (or packaged dashi broth), 2 tsp gluten-free soy sauce (tamari), 2 tsp mirin, and 1/4 tsp fine salt. Strain the mixture through a fine-mesh sieve to remove any egg threads - this ensures a smooth, glassy custard.
3

Divide 4 oz cut into 1/2-in pieces boneless skinless chicken thigh, 8 peeled, deveined medium shrimp, and 4 caps sliced thin fresh shiitake mushrooms evenly among four heatproof teacups or ramekins. Pour the strained egg mixture gently over the fillings to within 1/2 inch of the rim. Cover each cup tightly with aluminum foil.
4

Place the cups on the steaming rack. Steam over a VERY gentle simmer (medium-low; the water should barely quiver - vigorous boiling causes bubbles) for 15-18 minutes, until the custard is just set but still jiggles slightly in the center.
5

The custard is done when an inserted toothpick comes out clean and the internal temperature reads 160°F (71°C). The chicken should have reached 165°F (74°C) and the shrimp 145°F (63°C) from the steam heat.
6

Carefully remove the cups and uncover. Garnish with 8 sprigs leaves only mitsuba (Japanese parsley) or flat-leaf parsley. Serve warm in the cups.

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Questions

What is Chawanmushi Savory Egg Custard?

A silky steamed Japanese egg custard made with dashi broth and hidden fillings of chicken, shrimp, and mushroom - served warm in the teacup it was steamed in. This reference files it under Japanese appetizer: made on the stovetop, rated medium and about 40 minutes start to finish.

What should Chawanmushi Savory Egg Custard look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the custard is just set but still jiggles slightly in the center. A reading of 160 F on a thermometer settles it.

What can I use instead of dashi in Chawanmushi Savory Egg Custard?

The entry for Chawanmushi Savory Egg Custard calls for 2 cups kombu and bonito dashi (or packaged dashi broth), cooled to room temp. In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use chicken breasts instead of chicken thighs in Chawanmushi Savory Egg Custard?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chawanmushi Savory Egg Custard uses 4 oz boneless skinless chicken thigh, cut into 1/2-in pieces.

Does Chawanmushi Savory Egg Custard contain shellfish?

Yes: 8 medium shrimp, peeled, deveined. The full allergen list for this entry is eggs, soy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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