Ikura Chawanmushi

Ingredients

• 4 large eggs 4 large eggs
• 400ml (1 2/3 cups) dashi stock 400ml (1 2/3 cups) dashi stock
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 100g (3.5 oz) ikura (salmon roe) 100g (3.5 oz) ikura (salmon roe)
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 12g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, whisk the eggs until well beaten.
2. 2.
   Add the dashi stock, soy sauce, mirin, and salt to the eggs. Whisk until all the ingredients are well combined.
3. 3.
   Strain the egg mixture through a fine-mesh sieve to remove any lumps.
4. 4.
   Divide the ikura evenly into serving cups or bowls.
5. 5.
   Pour the egg mixture over the ikura, filling each cup about 3/4 full.
6. 6.
   Place the cups in a steamer basket and cover with a lid.
7. 7.
   Steam the chawanmushi over medium heat for about 15-20 minutes, or until the custard is set but still slightly jiggly in the center.
8. 8.
   Remove the cups from the steamer and let them cool slightly.
9. 9.
   Garnish with chopped green onions and serve warm.

Treat your ingredients with care...

• Eggs — Make sure to whisk the eggs well to achieve a smooth custard texture.
• Dashi stock — If you can't find dashi stock, you can substitute it with a mixture of water and bonito flakes or use a vegetable broth as a vegetarian alternative.
• Ikura (salmon roe) — Gently rinse the ikura under cold water before using to remove any excess saltiness.

Tips & Tricks

• To achieve a silky smooth custard, strain the egg mixture before pouring it over the ikura.
• Be careful not to overcook the chawanmushi, as it can result in a rubbery texture. The custard should be set but still slightly jiggly in the center.
• Serve the chawanmushi warm for the best flavor and texture.

Serving advice

Serve the Ikura Chawanmushi as an appetizer or a light lunch. It pairs well with a side of steamed rice and a simple green salad.

Presentation advice

Present the Ikura Chawanmushi in small ceramic cups or bowls to showcase its elegance. Garnish with a sprinkle of chopped green onions for a pop of color.