Steamed Egg Pudding

Name: Steamed Egg Pudding (Chawan Mushi )
Yield: Serves 6.
Cuisine: Japan
Ingredients: 12 snow peas, blanched in boiling salted water; 5–6 button mushrooms, washed, trimmed and sliced thin; ½ small uncooked chicken breast, skinned, boned and sliced thin on diagonal (cutting instructions for sogi-giri); 6 small uncooked shrimp, shelled and deveined; 1¼ teaspoons mirin (syrupy rice wine); 1 scant teaspoon usu kuchi shōyu (light soy sauce); 4 eggs; 1½ cups cold dashi (Basic Soup Stock); ¾ teaspoon salt

Chawan Mushi

Preparation info

Serves
6
.

Difficulty
Easy

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is a classic side dish, often part of a full-course formal dinner. Serve these puddings in small individual cups with deep-fried, braised or grilled foods.

Ingredients

4 eggs
1½ cups cold dashi (Basic Soup Stock)
¾ teaspoon</

Asia
Japan
Side dish

Method

Break the eggs into a bowl and beat them well. Add the cold soup stock, salt, soy sauce and syrupy wine, and stir to combine all well. Let the egg mixture stand for a few minutes before straining it twice through an uragoshi or a fine-meshed strainer to remove all air bubbles and lumps.

In each of 6 individual heat-proof