Chawanmushi is a savory, soft and creamy Japanese egg cream, often served as a starter. It’s made by mixing beaten eggs with dashi stock, chicken and shrimp, and other ingredients to add extra flavor and texture.
This Japanese egg dish should have a smooth jelly consistency with no bubbles. Eggs gently beaten with dashi are slowly strained into a “chawan” cup with the lid or a ramekin. The softness of Chawanmushi is obtained through gentle and gradual cooking, at a temperature not exceeding 90°C for 12 min or 85°C for 18 min, with a few additional minutes for a thicker consistency. It is recommended to cover Chawanmushi pots with aluminum foil to prevent condensation water from falling inside.
The recommended cooking time is usually 15 minutes, with a cooking test by pricking the Chawanmushi with a toothpick which should not stick. Chawanmushi is often served hot as an appetizer to traditional Kaiseki meals, or cold or hot as a main dish. It is best served in a container with a lid to keep it warm. The texture of the Chawanmushi should be melty on the tongue, light and lump-free, with a small amount of separating liquid on the surface.
Find here bowls for your chawanmushi.
Here is a detailed recipe for making it:
Ingredients :
2 egg yolks
2 egg whites
1 cup chicken or fish broth
1 tablespoon sake
1 tablespoon mirin
1 tablespoon of soy sauce
1/4 cup diced mushrooms (shiitake, enoki, etc.)
1 small stick of chopped chives
a few leaves of chopped ginger
Instructions :
In a bowl, whisk egg yolks and egg whites until well blended.
Add broth, sake, mirin and soy sauce, and whisk until well blended.
Add the mushrooms, spring onion and ginger, and mix.
Pour the mixture into ceramic mugs or heatproof containers.
Place the cups in a double boiler (a large bowl of boiling water) and cook over low heat for about 15-20 minutes, or until the mixture is firm and slightly juicy.
Serve hot with additional ingredients such as vegetables, shrimp or chicken.
Enjoy your lunch !
