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.
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
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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.
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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.
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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.
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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.
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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.
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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.