Chawanmushi is a classic Japanese Savoury Egg Custard. It is steamed in a cup / ramekin and is generally served as an appetizer. It is a very delicate and an exotic dish with small bite size portions of chicken cubes, prawns, mushrooms, etc.
Few Japanese ingredients like Ginko nuts, Kamaboko (fish cakes), dashi, mirin and sake are used in this recipe. However, I had to skip all of them due to unavailability. Yet it turned out real yum and appetizing. So check out the step by step pictorial recipe to prepare it.
- 2 eggs
- 1 & 1/2 cups chicken stock
- 1/2 tsp. soya sauce
- 1/2 chicken breast, cut into small cubes
- 2-3 mushrooms, sliced ( I used Shimeji mushrooms)
- 1/2 carrot, sliced
- 3 tbsp. spring onion, chopped
- 3 prawns, deveined & cleaned
- salt & pepper to taste
Marinate the chicken cubes and the prawns with a pinch of salt and pepper powder for 5 minutes.
In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper and salt. Mix and strain the egg mix.
Take 3-4 small ramekins / bowls / cups. Place some chicken cubes in each of them. Pour the strained egg mix over it. (Fill only 3/4 of the cup).
Place some sliced mushrooms, spring onion and carrots. Cover with a lid or aluminum foil and steam for 5 minutes.
Remove the foil and place the prawns in each ramekins. Cover with the foil again and steam further for 5 more minutes. Turn the heat off and let it remain covered for 5 minutes.
Remove the foil and serve them with a sprinkle of some pepper if you wish.
Now it is ready to enjoy.
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