AppetizerSide Dish

Chawanmushi

Name: Chawanmushi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 porties
Cuisine: japanese
Ingredients: 2 st egg; 180 ml dashi; 0,5 tl soy sauce; 0,5 tl mirin; 50 g chicken thigh skinless, boneless, cut into 1/2 inch cubes; 4 st shrimp shelled, deveined; 2 st shiitake mushroom stems removed, sliced; 4 st ginkgo nut canned or cooked (optioneel); 2 st mitsuba for garnish (optioneel)

Chawanmushi is a delicate Japanese savory egg custard, steamed until silky smooth. It's seasoned with dashi and soy sauce, and typically includes tender chicken, shrimp, and mushrooms. This dish is often served as an appetizer.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 2
Moeilijkheid: Gemiddeld
Per portie: 160 kcal

Allergeneninformatie: kan kreeftachtigen, eieren, vis, gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

custard

2 stegg
180 mldashi
0,5 tlsoy sauce
0,5 tlmirin

fillings

50 gchicken thigh, skinless, boneless, cut into 1/2 inch cubes
4 stshrimp, shelled, deveined
2 stshiitake mushroom, stems removed, sliced
4 stginkgo nut, canned or cooked(optioneel)

garnish

2 stmitsuba, for garnish(optioneel)

Keukengerei

chawanmushi cups · bowl · steamer · fine-mesh sieve · whisk · aluminum foil

De bereidingswijze

Stap voor stap

1
Prepare your steamer by filling it with water and bringing it to a boil over high heat.
Ongeveer 5 min
Tip van de kok: Ensure the water level is not so high that it will touch the bottom of your steaming cups.
2
In a bowl, gently whisk the eggs until just combined, being careful not to create too many bubbles.
Ongeveer 1 min
Tip van de kok: Over-whisking can lead to a frothy, less smooth custard.
3
Add the dashi, soy sauce, and mirin to the whisked eggs and mix gently.
Ongeveer 1 min
4
Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any remaining egg white strands and bubbles.
Ongeveer 2 min
Tip van de kok: This step is crucial for achieving a perfectly smooth custard texture.
5
Divide the chicken, shrimp, shiitake mushroom, and ginkgo nuts evenly among two heatproof chawanmushi cups or ramekins.
Ongeveer 3 min
6
Carefully pour the strained egg mixture over the fillings in each cup.
Ongeveer 1 min
Tip van de kok: Do not fill the cups completely to the brim; leave a small space for expansion during steaming.
7
Cover each cup tightly with aluminum foil or a lid if your cups have them.
Tip van de kok: This prevents condensation from dripping onto the custard, which can cause an uneven texture.
8
Place the covered cups into the steamer basket.
9
Steam over medium-low heat for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center.
Ongeveer 15 min
Tip van de kok: To check for doneness, insert a skewer into the center; if clear liquid comes out, it's ready. If it's cloudy, steam for a few more minutes.
10
Carefully remove the cups from the steamer.
Tip van de kok: Be cautious as the cups will be hot.
11
Garnish with fresh mitsuba, if using, and serve immediately.
Ongeveer 1 min
Tip van de kok: Chawanmushi is best enjoyed warm.

Per portie

Voedingswaarden

72%Score

Calorieën: 160,2kcal
Eiwit: 18,8g
Koolhydraten: 2,6g
Vet: 8,4g
Vezels: 0,3g
Suiker: 1,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover chawanmushi in an airtight container in the refrigerator.

Opwarmen

Gently reheat in a steamer or microwave until just warm, being careful not to overcook.