Name: Chawanmushi (Japanese - Main Course )
Cuisine: Japanese
Ingredients: Eggs - 3 (3); Dashi broth - 2 cups (2 cups); Shimeji mushrooms - 50g (50g); Enoki mushrooms - 50g (50g); Kamaboko (steamed fish cake) - 50g (50g); Soy sauce - 2 tsp (2 tsp); Mirin - 2 tsp (2 tsp); Salt - 1/2 tsp (1/2 tsp); Water - 2 cups (2 cups)

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Chawanmushi (Japanese - Main Course) Recipe

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Ingredients:

Eggs - 3
Dashi broth - 16 oz (2 cups)
Shimeji mushrooms - 1.8 oz (50g)
Enoki mushrooms - 1.8 oz (50g)
Kamaboko (steamed fish cake) - 1.8 oz (50g)
Soy sauce - 2 tsp
Mirin - 2 tsp
Salt - 1/2 tsp
Water - 16 oz (2 cups)

Instructions

Beat the eggs in a bowl.
Add dashi broth, soy sauce, mirin, and salt to the eggs and mix well. Strain the mixture through a sieve.
Divide the mushrooms and kamaboko evenly among four chawanmushi cups.
Pour the egg mixture into the cups, filling them about three-quarters full. Cover each cup with cling wrap.
Place the cups in a steamer basket and steam over medium-high heat for about 15 minutes, or until the custard is set.
Remove the cups from the steamer basket and let them cool for a few minutes.
Serve the chawanmushi hot or cold, garnished with sliced shiso leaves or chopped green onions if desired.

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