Chawanmushi 茶碗蒸し

Method14 steps · about 25 min

1. 1

   Step 1: cut off stem of shiitake mushrooms (1) and cut it into thin slices and slice the carrot (3 slices) about 3mm(0.1inch) and cut out using cookie cutters. *3

   Uses 1 shiitake mushrooms · 3 slices carrot

   
2. 2

   Step 2: slice Naruto fish cakes thinly and set aside

   Uses 2 pieces of Kamaboko fish cake (I used Naruto fish cake left over from making Ramen)

3. 3

   Step 3: In a large bowl, gently mix the eggs (3), usukuchi soy sauce (1/2 tsp) and mirin (1 tsp) with chopsticks. Avoid vigorous whisking so the mixture does not become aerated.

   Uses 3 large eggs (weigh 50 g each) · 1/2 tsp usukuchi soy sauce (*1) · 1 tsp mirin

4. 4

   Step 4: Gradually pour the dashi stock (375 ml) into the bowl and gently mix it into the seasoned eggs.

   Uses Gently mixed seasoned eggs · 375 ml Dashi stock (*2)

   
5. 5

   Step 5: Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.

   Uses Dashi and egg custard mixture

6. 6

   Step 6: divide the mixture into 3 tea cups(or mugs or ramekins)

   Uses Strained custard mixture

   
7. 7

   Step 7: pour water about 3 cm (1.2 inch) high in a pot 20cm ( 7.9 inch) in diameter and bring it to boil over high heat.

   Uses Water, enough for a 3 cm depth in the steaming pot

8. 8

   Step 8: Once the water boiled, place tea cups in the pot and turn down to low heat.

   Uses Three cups of strained custard · Boiling steaming-pot water

9. 9

   Step 9: wrap the lid with a tea towel, so that water does not drip over the chawanmushi. *4

   Uses Custard cups in the steaming pot

10. 10

    Step 10: Put lid on and steam about 5-7 minutes.

    Steam Chawanmushi · 7 minUses Covered custard cups

11. 11

    Step 11: When the custard is nearly set, divide the prepared shrimp (2), fish cake, shiitake, shelled edamame, carrot and edible ginkgo nuts among the cups.

    Uses Nearly set custard · Sliced shiitake and carrots · Sliced fish cake · 2 shrimp · Edamame from 3 pods · 9 Ginnan(gingko nuts)

    
12. 12

    Step 12: Steam for a further 3–5 minutes, until the custard is set and the shrimp is opaque and cooked through. Check that the egg custard reaches 71°C (160°F); continue gentle steaming if needed.

    Steam Again · 5 minUses Topped custard cups

13. 13

    Step 13: Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min.

    Rest in Pot · 5 minUses Steamed custard cups

14. 14

    Step 14: Garnish with Mitsuba (*5 if you have) and serve

    Uses Rested chawanmushi · Mitsuba to garnish (Option, I did not have one so I used flat leaf parsley instead)