Peruvian-style Ikura Chawanmushi

Ingredients

In this Peruvian adaptation of Ikura Chawanmushi, we incorporate Peruvian spices and flavors to give the dish a unique twist. The traditional Japanese ingredients are enhanced with Peruvian spices such as aji amarillo (yellow chili pepper) and aji panca (dried red chili pepper), adding a subtle heat and depth of flavor to the custard. Additionally, the use of ikura adds a distinct Peruvian touch, providing a burst of briny flavor and vibrant color to the dish. We alse have the original recipe for Ikura chawanmushi, so you can check it out.

• 4 large eggs 4 large eggs
• 1 1/2 cups (360ml) dashi broth 1 1/2 cups (360ml) dashi broth
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 teaspoon aji panca paste 1 teaspoon aji panca paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon mirin 1 teaspoon mirin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60g) ikura (salmon roe) 1/4 cup (60g) ikura (salmon roe)
• Chopped fresh cilantro, for garnish Chopped fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 6g, 1g
• Protein: 16g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the eggs, dashi broth, aji amarillo paste, aji panca paste, soy sauce, mirin, and salt until well combined.
2. 2.
   Strain the mixture through a fine-mesh sieve into a heatproof bowl or individual serving bowls.
3. 3.
   Gently place the bowl(s) in a steamer basket or on a rack in a steamer pot.
4. 4.
   Steam the custard over medium heat for about 15-20 minutes, or until the custard is set but still slightly jiggly in the center.
5. 5.
   Remove the custard from the steamer and let it cool for a few minutes.
6. 6.
   Top the custard with ikura and garnish with chopped fresh cilantro.
7. 7.
   Serve warm or chilled.

Treat your ingredients with care...

• Eggs — Use fresh eggs for the best texture and flavor.
• Dashi broth — If dashi broth is not available, you can substitute it with chicken or vegetable broth.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness.
• Aji panca paste — If aji panca paste is not available, you can substitute it with a small amount of paprika and a pinch of cayenne pepper.
• Ikura (salmon roe) — Choose high-quality ikura for the best flavor and texture.

Tips & Tricks

• For a creamier texture, you can add a splash of heavy cream to the custard mixture.
• Garnish the chawanmushi with additional Peruvian spices, such as rocoto pepper or huacatay (Peruvian black mint) for extra flavor.
• Serve the chawanmushi with a side of steamed rice or Peruvian-style quinoa for a more substantial meal.
• Experiment with different toppings such as avocado slices or crispy fried onions for added texture and flavor.
• If you prefer a vegetarian version, you can omit the ikura and add sautéed vegetables like mushrooms or asparagus to the custard mixture.

Serving advice

Serve the Peruvian-style Ikura Chawanmushi as an appetizer or a light main course. It can be enjoyed warm or chilled, depending on your preference. Garnish each serving with a sprinkle of fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Peruvian-style Ikura Chawanmushi in individual serving bowls or small ramekins. The vibrant orange ikura on top of the silky custard creates an eye-catching contrast. Consider serving it on a wooden tray or a Peruvian-inspired ceramic plate to enhance the visual appeal.