Japanese chawanmushi
A delicate Japanese savoury egg custard with stock, mushrooms and chicken.
38minPrep 20minCooking 18min 4 servings🟡 MediumCUISEUR_VAPEURLactose-free
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Mix the eggs without creating foam, then stir in the dashi, soy sauce and mirin.
- 2
Divide the diced chicken and shiitake between four ramekins, then pour in the strained mixture.
- 3
Cover the ramekins and steam gently.
🌡 90°C⏱ 18 min🔧 panier vapeur💡 La préparation doit prendre sans bouillir.
- 4
Serve hot when the centre is just set.
Frequently asked questions
How do I know whether the chawanmushi is cooked?▾
The centre should be set but still tender; a thin blade should come out with clear juices.
How should this recipe be stored?▾
Promptly refrigerate leftovers in an airtight container and reheat them thoroughly when appropriate for the recipe.
