How To Make Chawanmushi
Filled with prawns, mushrooms, & steamed fish cakes, this steamed savory egg custard or chawanmushi offers a scrumptious Japanese appetizer.
Ingredients
- 3 eggs
- dashi stock, mixed with water
- 4 large prawns, cooked
- 4 shiitake mushrooms
- 8 slices kamaboko fish cake, steamed
- 1 tsp cooking sake
- 1 tsp soy sauce
- 1 tsp sugar
- 1 pinch salt
Instructions
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Start by beating the eggs in a bowl gently, try and make sure that the eggs do not froth up at all. Start soaking the shiitake mushrooms in the water while preparing the next few steps.
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In a separate bowl, mix together the dashi stock, soy sauce, cooking sake, salt and sugar. Add this mix to the egg while stirring contantly to get a good mix.
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Once everything is mixed together, strain the mix through a very fine sieve to make sure that the mixture is perfectly smooth
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Drain the shiitake mushrooms from the water, remove the stems, and slice in half. Add 2 of the sliced halves of shiitake, 1 large prawn, and 2 slices of kamaboko to a small cup or bowl for each person. Then fill the cups with the egg mixture to near the top.
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Preheat the steamer, add the cups to it and steam them on low heat for approximately 15 minutes. Poke a toothpick in the chawanmushi to check if it has set. If the toothpick still has egg mix on it, allow them to steam for a little longer.
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Serve as an appetizer to any traditional Japanese meal. Enjoy!
Nutrition
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