Chawanmushi (Savory Steamed Egg Custard)

Method10 steps · about 35 min

1. 1

   Step 1: Set out four heat-safe custard cups or small bowls of about 200 ml capacity. Peel and devein all eight small raw prawns. Cut the 80 g raw chicken into twelve small pieces about 2 cm across. Cut the eight thin carrot rounds into flowers if desired. Wipe the two shiitake caps, remove tough stems and quarter each cap. Slice the ready-cooked chikuwa stick into sixteen rings.

   Uses 8 small raw prawns, peeled and deveined; about 65 g total after peeling · 80 g raw boneless chicken, cut into 12 small pieces about 2 cm across · 8 carrot slices, about 4 mm thick; flower-shaped if desired · 2 fresh medium shiitake mushrooms, about 5 cm across · 1 small ready-cooked chikuwa fish-cake stick, about 30 g

2. 2

   Step 2: Divide all the prepared solids evenly among the four cups: two prawns, three chicken pieces, two carrot slices, two shiitake quarters and four chikuwa rings per cup. Keep the mitsuba separate for the final garnish.

   Uses All prepared solid ingredients

3. 3

   Step 3: Mix the cooled 400 ml prepared dashi with the teaspoon each light soy sauce (1 tsp) and mirin (1 tsp) and half-teaspoon salt (½ tsp) until dissolved. Beat whole eggs, then measure exactly 150 ml of the beaten liquid and gently mix it into the seasoned dashi. Use the measured liquid volume rather than assuming all egg sizes are identical.

   Uses 400 ml prepared liquid dashi stock, cooled · 1 tsp light soy sauce · 1 tsp mirin · ½ tsp salt · 150 ml beaten whole egg, from about 3 eggs; measure the liquid after beating

4. 4

   Step 4: Pour the entire egg-and-dashi mixture through a sieve into a jug or bowl to remove lumps of egg white and help make a smooth custard.

   Uses The complete raw custard mixture

5. 5

   Step 5: Gently divide all the strained custard mixture equally among the four filled cups. Lift off small surface bubbles with the edge of clean kitchen paper.

   Uses All four filled cups · All strained custard mixture

6. 6

   Step 6: Add water to the steamer at its required level and bring to a boil. If condensation drips from the lid, wrap the lid in a clean tea towel secured at the handle, keeping all fabric clear of flames and hot elements.

   Uses Water for the steamer, according to its required level

   
7. 7

   Step 7: Place the four filled cups in the steamer. Cover and steam over high heat for one minute.

   Initial high-heat custard steaming · 1 minUses All four prepared custard cups · The ready steamer

8. 8

   Step 8: Reduce the heat to low and shift the lid open by about 1 cm so excess steam escapes. Keep the steam gentle to avoid bubbling or a spongy custard surface.

   Uses The same four steaming cups

9. 9

   Step 9: Steam gently for about eighteen minutes, until the custard is set but still delicate. The time varies with cup size and heat; continue gently as needed until the chicken in a centre cup reaches 74°C / 165°F, the prawns are opaque and cooked, and no liquid raw egg remains.

   Gently steam custard until set and fillings cooked · 18 minUses The same four cups

   
10. 10

    Step 10: Wash and trim the four mitsuba stems and put one on top of each finished custard. Serve all four hot custards immediately with spoons, as four starter portions.

    Uses All four cooked cups · 4 mitsuba stems for the four custards