Chawanmushi
Ingredients
- 3 pcEgg (whole)
- 450 mldashi stock (lukewarm)
- 1 tbspsoy sauce (light)
- 1 tbspmirin
- 100 gWhite chicken (finely diced)
- 4 pcShrimp (peeled)
- 2 pcshiitake mushroom (sliced)
- 1 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced for garnish)
- 100 gKamaboko (fish cake) (thinly sliced)
- 4 pcMitsuba (Japanese parsley) (washed and trimmed)
Method
An incredibly delicate egg custard that wobbles at the slightest touch. The texture is silky, almost liquid, releasing a deep umami broth as soon as the spoon breaks the surface.
- 1
Crack the eggs into a mixing bowl. Beat them gently with a fork without incorporating air; we don't want foam. Pour in the dashi broth, mirin, and soy sauce. Mix gently until the mixture is homogeneous.
- 2
Pass the mixture through a fine-mesh sieve or chinois. This step is crucial for achieving a perfectly smooth texture and removing any unmixed egg white residue.
- 3
Distribute the chicken cubes, shrimp, shiitake slices, and kamaboko slices into the bottom of four bowls. Gently pour the egg mixture over them. If any bubbles remain on the surface, prick them with the tip of a knife.
- 4
Cover the bowls with their lids or plastic wrap. Place them in a steamer. Cook for 15 to 20 minutes over very low heat. The steam should be gentle: if the water boils too hard, the custard will bubble. Add the mitsuba sprigs just before serving for a delicate aroma.
Frequently asked questions
How do you get this dish right?
- The secret is the heat: if your steam is too strong, the custard will 'boil' inside and become riddled with holes. It should remain smooth as a mirror.
- Check doneness by pricking with a toothpick: if a clear broth rises, it's done. If it's cloudy, continue for another 2 minutes.
How long does this dish keep?
Consume immediately after steaming. Does not store well.
