Chawanmushi (Japanese steamed egg custard)

Name: Chawanmushi (Japanese steamed egg custard)
Total time: 30 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: eggs, 3 pieces; Kelp stock, 450 ml; Prepared Shrimp, 90 g; shiitake, 40 g; soy sauce, 8 ml; Mirin, 10 ml; salt, 2 g

Strain eggs and Kelp stock and gently mash with shrimp and Mushrooms.

30 min · 3 servings

Chawanmushi (Japanese steamed egg custard) — Reference photo; presentation may differ. Photo: Brücke-Osteuropa · CC0

Ingredients

eggs, 3 pieces Kelp stock, 450 ml Prepared Shrimp, 90 g shiitake, 40 g soy sauce, 8 ml Mirin, 10 ml salt, 2 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Beat eggs and mix with the cooled broth, soy sauce, Mirin, and salt, then strain through a sieve.
Remove shrimp Offal, slice Mushrooms thinly, and divide into small heat-resistant bowls.
Pour eggs water, cover with foil, and place in a steamer until steamed.
Steam on low heat for 15~18 minutes, and check that the center of eggs is above 71°C and shrimp is above 63°C.

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shiitake (Grown on substrate · raw) →