AppetizerSide Dish

Chawanmushi

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 2
Trudność: Średni
Na porcję: 160 kcal

Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

custard

2 szt.egg
180 mldashi
0,5 łyżeczkasoy sauce
0,5 łyżeczkamirin

fillings

50 gchicken thigh, skinless, boneless, cut into 1/2 inch cubes
4 szt.shrimp, shelled, deveined
2 szt.shiitake mushroom, stems removed, sliced
4 szt.ginkgo nut, canned or cooked(opcjonalnie)

garnish

2 szt.mitsuba, for garnish(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Prepare your steamer by filling it with water and bringing it to a boil over high heat.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
6
Carefully pour the strained egg mixture over the fillings in each cup.
Około 1 min
Wskazówka kucharza: 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.
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Wskazówka kucharza: Be cautious as the cups will be hot.
11
Garnish with fresh mitsuba, if using, and serve immediately.
Około 1 min
Wskazówka kucharza: Chawanmushi is best enjoyed warm.

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 160,2kcal
Białko: 18,8g
Węglowodany: 2,6g
Tłuszcz: 8,4g
Błonnik: 0,3g
Cukry: 1,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover chawanmushi in an airtight container in the refrigerator.

Odgrzewanie

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