Chawanmushi (Japanese Steamed Egg Custard)

Chawanmushi is a classic Japanese steamed egg custard that is served in a cup. A delicate and savoury appetiser for the family. I made the Dashi broth with bonito flakes and Korean Ottogi Sea Tangle (kelp) The Dashi broth is what makes the egg custard tasty and the texture of the egg custard is silky smooth and wobbly. You can add any fillings you want to the egg custard. I have just prawns and carrots in the fridge, so I have just this two ingredients for the fillings. The prawns and carrots lend a contrasting  mouthfeel to the dish. A beautiful appetizer to serve to the family or when you have guests. It appeals to both adults and children. This is served in Japanese Restaurant when we order their set meal .

I will prepare this dish whenever I have bonito flakes and kelps in the house. Flavourful Japanese steamed egg which hubby and I love very much.

Love the silky smooth wobbly

texture

the prawns and carrots

add character to the dish

Bonito flakes

and kelp for making

Dashi broth

Chawanmushi
Ingredients
2 eggs
1 1/4 cups Dashi broth
4 med sized sea prawns - removed shell and deveined
1/2 carrot - sliced into thin slices
4 ginkgo nuts

seasoning
1/2 tsp mirin
 1/2 tsp sea salt
1/2 tsp soy sauce

Toppings can be 1/2 tbsp ikura ( salmon roe ) 2 pieces of uni ( sea urchin ) but since I do not have them, I just add spring onions as garnishing :)

Method:
Prepare the dashi by boiling bonito flakes and kelps. Dashi creates a savory umami flavor from these ingredients and you don’t need to season the food much if you have good dashi. You can add shiitake mushroom and anchovies and boil these four ingredients to get a good dashi.

Whisk egg and seasoning and 1 1/4 cups Dashi broth together till well combined.
 Sieve the mixture.  Prepare a medium sized ramekin or 2 chawanmushi cups,  add in the fillings  , first the prawns and then ginkgo and carrots.  Pour in the sieved egg mixture.

Prepare a boiling steamer.  If using ramekin, cover with aluminium foil ( to prevent water from getting into the egg custard.  Steam for 15 mins under low heat.  Take out and garnish with spring onions or with ikura and uni .

Enjoy !