Chawanmushi with a Twist

Ingredients

• 4 large eggs 4 large eggs
• 500ml (2 cups) dashi broth 500ml (2 cups) dashi broth
• 100g (3.5 oz) boneless chicken, thinly sliced 100g (3.5 oz) boneless chicken, thinly sliced
• 4 shiitake mushrooms, sliced 4 shiitake mushrooms, sliced
• 50g (1.8 oz) bamboo shoots, julienned 50g (1.8 oz) bamboo shoots, julienned
• 1 small carrot, julienned 1 small carrot, julienned
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon mirin 1 teaspoon mirin
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, lightly beat the eggs until well combined.
2. 2.
   In a separate pot, heat the dashi broth over medium heat until hot but not boiling.
3. 3.
   Gradually pour the hot dashi broth into the beaten eggs while continuously stirring.
4. 4.
   Add soy sauce, mirin, and a pinch of salt to the egg mixture and stir well.
5. 5.
   Strain the mixture through a fine-mesh sieve to remove any lumps.
6. 6.
   Divide the chicken, shiitake mushrooms, bamboo shoots, and carrot evenly among four heatproof cups or bowls.
7. 7.
   Gently pour the egg mixture over the ingredients in each cup.
8. 8.
   Cover each cup with aluminum foil or a lid.
9. 9.
   Prepare a steamer and bring the water to a gentle simmer.
10. 10.
    Place the cups in the steamer and steam for about 15-20 minutes, or until the custard is set but still slightly jiggly in the center.
11. 11.
    Remove the cups from the steamer and let them cool for a few minutes.
12. 12.
    Garnish with chopped green onions before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thinly sliced to ensure even cooking and tenderness.
• Shiitake mushrooms — Use fresh mushrooms for the best flavor and texture. Remove the stems before slicing.
• Bamboo shoots — If using canned bamboo shoots, rinse them well to remove any excess saltiness.
• Dashi broth — If you can't find dashi broth, you can substitute it with a combination of chicken or vegetable broth and a dash of soy sauce for a similar flavor profile.
• Green onions — Use fresh green onions for a vibrant garnish and added freshness.

Tips & Tricks

• To achieve a silky smooth custard, strain the egg mixture before pouring it over the ingredients.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt if desired.
• For a vegetarian version, you can substitute the chicken with tofu or additional vegetables.
• Experiment with different toppings such as bonito flakes or sesame seeds for added flavor and texture.
• Serve the Chawanmushi warm or at room temperature for the best taste and texture.

Serving advice

Chawanmushi is traditionally served as an appetizer or side dish in Japanese cuisine. Present each cup or bowl individually, allowing guests to savor the delicate flavors and textures. Serve with a small spoon to enjoy each layer of the custard and ingredients.

Presentation advice

To enhance the presentation of Chawanmushi, garnish each cup with a sprinkle of chopped green onions. The vibrant green color adds a pop of freshness to the dish. You can also place a small shiitake mushroom or a slice of carrot on top as a decorative element.