Traditional Egg Custard Soup

Name: Traditional Egg Custard Soup
Cuisine: Japanese
Ingredients: Rind of ½ yuzu citron or lemon, finely grated; 2 mitsuba (trefoil) stalks, cut into 1-inch lengths, or ½ cup baby spinach; 2 mitsuba (trefoil) stalks, cut into 1-inch lengths, or ½ cup baby spinach; Sea salt; 1½ teaspoons mirin (sweet cooking wine); 1½ teaspoons mirin (sweet cooking wine); 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); Rind of ½ yuzu citron or lemon, finely grated; 1 thin chicken breast fillet, cut into eight ½-inch slices crosswise, 1½ inches long; 4 medium shrimp (41 to 50 count per pound), heads removed, peeled, and deveined; 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); 1½ cups dashi (fish stock); 1½ cups dashi (fish stock); 2 fresh shiitake mushrooms (preferably the plump and meaty donko variety) or brown mushrooms; 3 large eggs; 4 medium shrimp (41 to 50 count per pound), heads removed, peeled, and deveined; 2 fresh shiitake mushrooms (preferably the plump and meaty donko variety) or brown mushrooms

Chawan-mushi

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Chawan-mushi, egg custard soup, is so popular in Japan that there are porcelain cups with lids made specifically for preparing this soup dish. Chawan-mushi may resemble a Western sweet custard dessert in appearance, but this soup is much more tender, looser in texture, and savory with fragrant dashi (fish stock) flavor. It also contains small morsels of fillings, such as fish, chicken, shrimp, or vegetables— the choice is up to you and the season. If Japanese chawan-

Ingredients

Asia
Japan
Dessert
Soup

Ingredients

Method