How to make Chawanmushi
Chawanmushi is a traditional Japanese steamed dish, characterized by its smooth egg texture and gentle flavor of dashi.
Prep Time
10 min
Cook Time
20 min
Serving
2
Difficulty
Easy
The origins of chawanmushi are said to date back to the Edo period. At the time, chawanmushi was treated as a high-class dish and was often served at banquets for samurai and wealthy merchants.
Nowadays, it is a dish that can be easily made at home and is often featured in New Year's dishes and celebratory occasions.
Although chawanmushi is a traditional Japanese dish, it can be enjoyed in a variety of ways depending on how you arrange it. With its appealing dashi aroma and smooth texture, it is perfect for special occasions and everyday meals alike.
Ingredients
- Eggs: 2
- Dashi (kelp and bonito): 300ml
- Soy sauce: 1 teaspoon
- Mirin: 1 teaspoon
- Salt: a little
- Chicken thighs: 50g (cut into small pieces)
- Shrimp: 2 (peeled and deveined)
- Shiitake mushrooms: 2 (sliced)
- Ginkgo nuts: 2
- Kamaboko: 2 slices
Directions
- Prepare the Soup Base
First, make a delicious dashi stock using kelp flakes and bonito. You can use commercially available granular soup stock, but for authentic flavor, we recommend making it from stock. - Strain the Eggs
Break the eggs into a bowl and mix gently, being careful not to create bubbles. Add the dashi stock, soy sauce, mirin, and salt and mix again. Strain it through a sieve or mesh strainer for a smoother texture. - Prepare the Ingredients
Cut the chicken into bite-sized pieces, remove the heads of the shrimp, and parboil. Peel the ginkgo nuts and cut the shiitake mushrooms and kamaboko into appropriate sizes. - Combine the Ingredients and Egg Mixture in a Bowl
Put the chicken, shrimp, ginkgo nuts, shiitake mushrooms, etc. in a bowl and gently pour the egg mixture over them. - Steaming
Prepare a steamer and when it boils, reduce the heat to low. Cover the pot with a lid or aluminum foil and steam for 15 to 20 minutes. It will be done when you insert a bamboo skewer and the clear liquid comes out. - Garnish
Adding mitsuba or yuzu peel will add a fragrant aroma and create a more elegant finish.
Try making delicious chawanmushi at home using the tips and tricks introduced this time!
Injavi Staff
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