Chawanmushi (Japanese steamed egg custard)

Yields4 Servings

 4 eggs
 1.50 cups chicken stock
 10 stalks of enoki mushroom (about 1/8 of a 7.05 oz package)
 4 slices of fish cake
 5 shiso leaves (for garnish)

Step 1
Prep filling ingredients- Cut enoki mushrooms into thirds. Slice shiso leaves into strips and cut into thirds.

Step 2
Whisk eggs in a large bowl. Use a strainer and strain the egg mixture in order to achieve silky soft texture when it is steamed.

Step 3
Add chicken stock to eggs. Add 1/2 tsp of salt or soy sauce if chicken stock is not yet salted.

Step 4
Divide filling ingredients and egg mixture into 4 small bowls (1/2 cup portion).

Step 5
Boil 2 cups of water in a large pot over high heat. Once boiled, reduce heat to medium. Place steamer plate in pot and then place bowls onto steamer plate.

Step 6
Put lid over pot and steam for 6 minutes. Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min. To see if the custard is set, stick a chopstick in- if chopstick comes out clean, custard is done.

Step 7
Garnish with shiso leaves and serve!

Nutrition Facts

Serving Size 1/2 cup

Servings 4


Amount Per Serving
Calories 90.4
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.6g8%
Cholesterol 186.6mg63%
Sodium 338.5mg15%
Potassium 94.6mg3%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.2g1%
Sugars 1g
Protein 7.4g15%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 eggs
 1.50 cups chicken stock
 10 stalks of enoki mushroom (about 1/8 of a 7.05 oz package)
 4 slices of fish cake
 5 shiso leaves (for garnish)

Directions

1

Step 1
Prep filling ingredients- Cut enoki mushrooms into thirds. Slice shiso leaves into strips and cut into thirds.

2

Step 2
Whisk eggs in a large bowl. Use a strainer and strain the egg mixture in order to achieve silky soft texture when it is steamed.

3

Step 3
Add chicken stock to eggs. Add 1/2 tsp of salt or soy sauce if chicken stock is not yet salted.

4

Step 4
Divide filling ingredients and egg mixture into 4 small bowls (1/2 cup portion).

5

Step 5
Boil 2 cups of water in a large pot over high heat. Once boiled, reduce heat to medium. Place steamer plate in pot and then place bowls onto steamer plate.

6

Step 6
Put lid over pot and steam for 6 minutes. Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min. To see if the custard is set, stick a chopstick in- if chopstick comes out clean, custard is done.

7

Step 7
Garnish with shiso leaves and serve!

Chawanmushi (Japanese Egg Custard)
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