Dish

Ikura chawanmushi

Japanese egg custard with salmon roe

Ikura chawanmushi is made by steaming a mixture of eggs, dashi, and soy sauce, and then topping it with fresh salmon roe. The dish is usually served in a small cup or bowl and garnished with chopped scallions or shiso leaves. It has a silky texture and a salty flavor. Ikura chawanmushi is a high-protein dish that is low in calories.

Asian cuisine› East Asian cuisine› Japanese cuisine

Egg Dish

Origins and history

Chawanmushi is a traditional Japanese dish that has been enjoyed for centuries. It is often served in tea houses and restaurants as a light and healthy meal. Ikura chawanmushi is a modern twist on the classic dish, which adds the salty and briny flavor of salmon roe.

Dietary considerations

This dish is not suitable for people who are allergic to eggs or seafood. It is also not suitable for people who are on a low-sodium diet.

Variations

There are many variations of chawanmushi, some of which include adding shrimp, chicken, or mushrooms. Some people also like to add sake or mirin for extra flavor.

Presentation and garnishing

Ikura chawanmushi is traditionally served in a small cup or bowl. It can be garnished with chopped scallions, shiso leaves, or grated ginger for added flavor and color.

Tips & Tricks

To make this dish even more flavorful, add a dash of wasabi or yuzu juice to the egg custard. You can also use different types of roe such as tobiko or mentaiko.