Chawanmushi
- Yield 5 people
- Prep 15 minutes
- Cook 20 minutes
- Total 45 minutes
Chawanmushi sits in the Snacks section of Regbie. The card serves 5 people. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 5 people
- 4 large eggs
- ½ teaspoon kosher salt
- 1½ teaspoons Red Boat fish sauce, divided
- 4 ounces boneless, skinless chicken thighs, cut into ½ inch cubes
- 2 ounces shrimp, cut into ½-inch pieces
- 2 medium shiitake mushrooms, thinly sliced
- Freshly-ground pepper
- 2 scallions, thinly sliced
- ¼ cup minced cilantro
Method
You’ll need a bunch of 8-ounce cups or ramekins for this recipe. Try to get pretty ones. We have a set of Japanese tea cups with lids, which are perfect for this recipe. After all, “chawan” literally means “tea cups” in Japanese (and “mushi” means steaming.)
Put a steamer insert into a large stockpot and add water until it’s just below the bottom of the steamer. Raise the water to a boil on the stove, and then turn down the heat to medium. The water should be at a constant gently bubble.
Crack the eggs in a medium bowl, and add the salt. Beat until well-mixed.
In a separate measuring cup, combine the chicken broth, 1 tablespoon of coconut aminos, and 1 teaspoon of fish sauce. Tip the broth into the beaten eggs and mix well.
Strain the mixture through a fine mesh sieve into a large measuring cup to filter out the eggy goo and froth.
Mix chicken, shrimp, and mushrooms in a small bowl and add 2 teaspoons of coconut aminos, ½ teaspoon of fish sauce, and some freshly-ground black pepper.
Stir everything together and set the bowl aside.
Grab the 8-ounce cups or ramekins and put a heaping tablespoon of the meaty filling in each one.
Tip the egg mixture into each cup. Stop when you’re a half-inch from the top.
Lid each ramekin with plastic wrap or aluminum foil.
Set the cups on the steamer insert in the pot*, making sure to keep the liquid level.
Lid and cook for 20 minutes or until a toothpick comes out clean.
The custards will be quivery and delicate to the touch. They should be set, but when you pierce the top, the chawanmushi’s texture should be almost soup-like. Don’t let these babies get cold – serve ‘em immediately, topped with sliced scallions and minced cilantro.
Kitchen notes
- *Looking for a different way to cook these custards?
- Check out these two alternative techniques: Mod #1: If you can’t fit the cups in a steamer, cobble together a bain marie : Put the foil-covered cups or ramekins in a towel-lined baking dish filled halfway up with boiling water, and stick it in a 425°F oven for 30 minutes.
- Mod #2: If you’re feeling particularly fancy, try steaming the cups in a sous vide cooker set at 195°F for 60 to 90 minutes.
