Chawanmushi (茶わん蒸し) means ‘steamed in a tea cup or bowl’ and is the name for a Japanese savoury egg custard. Ingredients often include chicken or prawns (shrimp) but I chose to make one with just vegetables. Serve this delicate dish as part of a Japanese main course with rice and pickles.
In a saucepan heat 2½ cups of dashi (I used instant dashi stock) with 3 teaspoons of sake, 1½ teapoons of soy sauce and 1 teaspoon of salt. Heat to dissolve the salt and then cool completely. Meanwhile prepare your ingredients. Mine consisted of sliced fresh shiitake mushrooms, sliced carrot, lengths of spring onions (scallions) and frozen edamame. In a bowl mix 4 large eggs well with a fork (do not beat). When the dashi mix is completely cooled, pour it into the eggs in a slow steady stream and mix gently. Strain the egg mixture through a very fine sieve or cheesecloth. Place your prepared ingredients into 4 individual rice bowls then carefully ladle ¼ of the egg mixture into each bowl leaving at least 1.3cm (½”) at the top. Place the bowls in a steamer over at least 2.5cm (1″) of boiling water. Cover with a vented lid or leave a little space for some steam to escape. Gently steam for 15-20 minutes until a toothpick inserted into the custard comes out clean. Serve hot with a spoon.
*adapted from a recipe by Kiyoki Konishi from JAPANESE COOKING CLASS COOKBOOK by the Editors of Consumer Guide
michelle picker cooks 