Chicken & Shrimp Chawanmushi
Chef YuKei
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
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Ingredients
6 eggs, beaten
½ cup dashi
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 boneless & skinless chicken thigh, diced
4 shrimp, diced
¼ carrot or 6 slices,
Optional: Use a vegetable cutter to create a flower or petal shape.6 sprigs mitsuba (Japanese parsley)
3 oz Hokkaido uni
2 oz crab meat
2 ikura
Chawanmushi bowls, can also be substituted with heat-safe ceramic bowls covered with aluminum foil
Steamer, can also be substituted for a lidded wok with a steaming rack
OPTIONAL PREMIUM GARNISHES
SPECIAL EQUIPMENT
Directions
Whisk together the eggs, dashi, soy sauce, mirin, and sake in a medium mixing bowl. Strain the mixture to remove the bubbles. Set aside.
Divide the chicken and shrimp into each of the chawanmushi bowls. Make sure the fillings cover the bottom of each bowl. (When the egg is steamed over these fillings, the meats will cook and release their juices, creating a savory broth at the bottom of the bowl.)
Add one slice of carrot and one sprig of mitsuba into each bowl.
Ladle the egg mixture into bowls, filling them up about halfway. Make sure the fillings are completely covered by the egg mixture.
Cover the chawanmushi bowls with their respective lids.
Place the bowls in a steamer over medium heat. Steam for 8 minutes or until the egg jiggles firmly. As soon as the top of the custard is set and firm, the bowls can be removed.
During special occasions, garnish the chawanmushi with some premium ingredients right before serving. A few pieces of Hokkaido uni, crab meat, and ikura will surely impress your guests and add a burst of deliciously sweet ocean flavor in every bite.