This light and delicate egg custard is a wonderful appetizer to prepare if you’re looking to wow your partner or dinner guests. It’s both beautiful and fun to eat, is extremely simple and easy to make, and require few ingredients. Chawan mushi is often served in omakase meals and in traditional Japanese restaurants. The flavors are mild, eggy and earthy, with a texture very similar to silken tofu.
Chawanmushi (Japanese egg custard)
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4
- Category: Side
- Cuisine: Japanese
- 1 1/2 cup low sodium chicken broth
- 4 large eggs
- 1 tablespoon extra virgin olive oil
- 2 cups mushrooms (chopped)
- 3 stalks scallions (finely chopped)
For the sauce:
- 1/4 cup low sodium chicken broth
- 1 1/2 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- Bring the water in your steamer to boil, cover and lower the heat to simmer.
- In a large pan, add the oil and cook the mushroom for a few minutes until they become slightly caramelized. Set aside and let them cool down to room temperature.Your chicken or beef broth should also be room temperature.
- Whisk the eggs and add broth. In 4 small separate bowls, equally divide the mushrooms and pour the egg stock on top. Add a few scallions in each cup and briefly stir. Put the cups in the steamer, cover and steam for 12-14 minutes.
- Meanwhile mix all the ingredients of the sauce together and set aside. When the custard cups are ready, take them out of the steamer, pour a little sauce on top and garnish with scallions.
- Calories: 143
- Saturated Fat: 2