Steamed Egg Custard

Steamed egg custard or chawanmushi is a Japanese dish that is often served as an appetizer. It is eaten warm or at room temperature.

I like the smooth tofu like texture of the custard, while the meats and vegetables all go together and give off a variety of tastes that makes each bite extremely delicious.

 

Serves 2

Ingredients:

250g chicken breast diced

1 tablespoon sake

1 teaspoon soy sauce

8 fresh medium prawns, peeled and deveined

4-6 fresh shitake mushroom caps, sliced

1 small carrot, peeled and thinly sliced

120g spinach, rinsed and stems removed

Finely grated lemon peel for garnish

For the dashi custard:

2 1/2 cup dashi stock

1 tablespoon sake

1 teaspoon soy sauce

1 teaspoon salt

4 large eggs

 

Combine the sake and soy sauce in a medium sized bowl. Marinate the chicken in this mixture for 10 minutes or up to an hour. Drain and set aside.

Next prepare the dashi custard by putting the eggs in a large bowl. Gently stir it using a pair of chopsticks or a fork. Make sure that bubbles do not form due to excessive stirring or beating.

Place the dashi stock, soy sauce and salt in a medium sized saucepan over medium heat. Stir until the salt is dissolved. Let it simmer for 2-3 minutes, but do not let it boil. Remove from heat and slowly pour the dashi mixture into the eggs while stirring gently until well combined. Let the egg and dashi mixture pass through a sieve to remove any lumps or solid parts.

Divide the prawns, chicken, carrots, spinach and mushrooms into 4 heatproof bowls. Pour the egg and dashi mixture into the bowls until it is three fourths full. Cover the bowls with foil.

Steam the bowls in a steamer or you may place a rack in a saucepan half filled with water. Keep it partially covered for 10-15 minutes or until set. Poke it with a knife to test doneness. It must come out clean. Remove the bowls from the steamer and garnish them with the lemon peel. Serve immediately.

 

Photo Courtesy Of:  bvalium