Chawanmushi (Japanese Steamed Egg Custards)
15 min
30 min
First Course
Japanese
Chawanmushi is a Japanese steamed egg custard made with beaten eggs, dashi broth (kombu and shaved bonito flakes) soy sauce, mirin, shrimp, mushrooms, edamame, and sliced Japanese fish cakes. For a more pronounced crustacean flavor, we use seafood stock in place of the dashi. The ratio by weight of egg to broth can be one to three, but we like a firmer custard and use a ratio of one to two and a half. If you use jumbo or extra-large eggs, weigh them and use the correct amount of stock, accordingly.
Ingredients
- 2 large eggs (about 100 grams)
- 1 cup seafood stock (250 grams)
- 2 teaspoons soy sauce
- ½ teaspoon mirin
- Pinch of fine sea salt
- ½ pound spot shrimp or sidestripe shrimp, cleaned and deveined (roe reserved — See Pro Tips)
- ¼ cup shelled edamame
- 2 medium shiitake mushrooms, stems trimmed, caps very thinly sliced
- 1 scallion, thinly sliced
- Salmon roe (ikura) for garnish, (optional)
Directions
Make the custard
Crack the eggs into a medium bowl and add the stock, soy sauce, mirin, and salt. Strain the custard mixture through a fine mesh sieve into a bowl or pitcher.
Prepare the steamer
Fill a deep skillet with domed lid with 1-inch of water and bring to a boil. Place a small, folded kitchen towel in the bottom of the skillet, fully submerged. Cover the skillet and set aside.
Assemble the cups
Into each of 4 (½-cup) bowls or ramekins, place half each of the shrimp and edamame. Scatter all of the mushrooms on top. Pour the custard mixture into each ramekin, allowing the shiitakes to float to the surface. Carefully add the remaining shrimp and edamame (they should sit atop the mushrooms).
Steam the custards
Use a toothpick to pop any air bubbles on the surface. Alternatively, hover a lit match close to the surface and watch the bubbles disappear. Cover each ramekin tightly with foil and carefully set them into the skillet. Bring to a boil, then cover the skillet, leaving a crack for excess heat to escape. Lower the heat to a simmer and steam for 8 minutes, until the custard is set but very jiggly. Remove from the heat and let sit for 8 minutes.
finish and serve
Carefully remove the ramekins and foil. Sprinkle with scallions and a dollop of salmon roe and serve right away.
photo by Grace Parisi
Pro tips
Pair it Up
A Junmai Ginjo is a premium sake made from highly polished rice, prized for its delicate floral aroma, subtle fruit notes, and silky finish. Its clean, elegant character complements the savory umami of shrimp chawanmushi without overpowering its delicate flavors.
For a nonalcoholic option, squeeze a bit of yuzu or lemon into seltzer.
Shrimp roe
Nothing goes to waste with these shrimp. Save the shells for stock and if you come across shrimp roe, save it for garnish and omit the salmon roe. After removing the foil, top each with a piece of shrimp roe, then cover and let the custards sit off the heat. The residual heat will cook the roe. |
Photo by Grace Parisi
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
