Steamed Egg Custard “Soup”

Name: Steamed Egg Custard “Soup” (Chawanmushi)
Cuisine: Japanese
Ingredients: 1 chicken breast fillet or 2 scallops Salt; 1 chicken breast fillet or 2 scallops Salt; 4 medium shrimp, headed, peeled, deveined, and cut into halves; 2 fresh shiitake mushrooms, stems removed, quartered; 2 fresh shiitake mushrooms, stems removed, quartered; ½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); ½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); ½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 2 large eggs; ½ cups dashi (fish stock); ½ cups dashi (fish stock); ½ teaspoon salt; ½ teaspoon mirin (sweet cooking wine); ½ teaspoon mirin (sweet cooking wine); 8 mitsuba leaves, preferably, or watercress leaves, stems removed; 8 mitsuba leaves, preferably, or watercress leaves, stems removed; ½ yuzu citron or lemon rind, julienned; ½ yuzu citron or lemon rind, julienned

Chawanmushi

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Chawanmushi, “(food) steamed in a cup,” is so popular throughout Japan that special china cups are made for preparing and serving this egg custard soup. The cups come with lids, not for use during cooking but to keep the custard warm for a while after it is served.

Egg custard soup is made from dashi (fish stock) and eggs. The subtle, delicate flavor of this non-sweet custard relies on good-quality dashi, fresh eggs, and fresh ingredients. These ingredients are

Ingredients

Asia
Japan
Starter
Soup

Ingredients

Method