Chawanmushi

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 158
• Protein: 20 g
• Carbs: 4 g
• Fat: 7 g

Ingredients

• 3 piece Egg ( whole )
• 450 ml dashi stock ( lukewarm )
• 1 tbsp soy sauce ( light )
• 1 tbsp mirin
• 100 g White chicken ( finely diced )
• 4 piece Shrimp ( peeled )
• 2 piece shiitake mushroom ( sliced )
• 1 piece Spring onion, sauté/poêlé sans matière grasse optional ( thinly sliced for garnish )
• 100 g Kamaboko (fish cake) ( thinly sliced )
• 4 piece Mitsuba (Japanese parsley) ( washed and trimmed )

Instructions

1. Preparation of the mixture

   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. Straining

   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. Filling the bowls

   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. Gentle steaming

   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.

Chef's tips

• 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.

Storage

Consume immediately after steaming. Does not store well.