Description
Chawanmushi is a savory Japanese egg custard dish that’s served as part of a traditional kaiseki meal or as an appetizer. This is a simplified version you can make at home with just 9 ingredients and in less than 25 minutes from start to finish!
Ingredients
Scale
- 1 1/2 cup dashi broth, at room temperature
- 4 large eggs
- 1 tablespoon extra virgin olive oil
- 2 cups mushrooms (chopped)
- 2 stalks scallions (finely chopped)
For the sauce
- 1/4 cup dashi broth, at room temperature
- 1 1/2 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
Instructions
- Add the recommended amount of water to your food steamer (follow the booklet instructions) and set it to high.
- Meanwhile, add oil and mushrooms to a pan over high heat, and cook for a few minutes, until the mushrooms are slightly caramelized. Turn the heat off, transfer the mushrooms to a plate and set aside. Let them cool to room temperature.
- Whisk the eggs and add dashi broth. In four separate cups, equally divide the mushrooms and pour in the egg mixture. 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.
- Insert a toothpick or skewer in the center the custard – the chawanmushi is ready when the skewer comes out clean. If not, cover and steam for an additional 1-2 minutes, or until cooked.
- Take the cups out of the steamer, pour a little sauce on top and garnish with scallions.
Notes
Cover the chawanmushi cups with plastic wrap and keep refrigerated. They will keep for 4-5 days.
Nutrition
- Serving Size: 1 serving cup
- Calories: 144
- Sugar: 1.5 g
- Sodium: 297.4 mg
- Fat: 10.2 g
- Saturated Fat: 2.4 g
- Carbohydrates: 3.8 g
- Fiber: 0.6 g
- Protein: 10.4 g
- Cholesterol: 186 mg
