Japanese Savory Egg Custard

Name: Japanese Savory Egg Custard
Prep time: 10 min
Total time: 27 min
Yield: Makes: 4 (6-ounce) appetizer servings
Cuisine: Japan
Ingredients: 1¼ cups (300 ml) Dashi, or low-sodium chicken stock; 2 large eggs; ½ teaspoon mirin; ¼ teaspoon fine sea salt; ½ teaspoon soy sauce; ¼ cup carrot sliced on the diagonal about 1/8-inch-thick (3-mm); Chopped green onions, for garnish; 2 black mushrooms, rehydrated and sliced [2 ounces (60 g)]; Soy sauce, for drizzling

Chawanmushi

Preparation info

Makes:
4
( 6 ounce ) appetizer servings

Difficulty
Easy
Ready in
30 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Delicate and silky smooth, this savory Japanese egg custard is usually made with seasonal ingredients. Feel free to use whatever you have on hand, including chicken and/or slices of imitation crab (surimi).

Ingredients

Egg Custard

2 large eggs
1¼ cups (300 ml) Dashi, or low-s

Asia
Japan
Starter

Method

Whisk together the eggs, dashi, mirin, soy sauce and salt in a large bowl.
Pour the custard through a fine-mesh sieve into a liquid measuring cup.
Divide the carrot and mushrooms among the 4 ramekins. Distribute the custard evenly. Cover each ramekin with foil.
Pour 1