Steamed Egg Custard 74kcal / per person

recipes

category Egg/TofuSee the Related Food Category Page
recipe number 08105
cooking time 40 minutes
comment A steamed egg dish that is sometimes served instead of suimono (light, thin soup).
image The umami flavor of ingredients and the mellow dashi-infused egg are sublime.
Eggs 1 and 1/2
(A) Dashi soup stock 1 cup
(A) Light soy sauce 1/3 tsp
(A) Salt 1/4 tsp
Boneless chicken thigh, skinless 20 g
Fresh shiitake mushrooms 10 g
Kamaboko (mashed steamed fish)
Kamaboko is not essential, if not available.		 10 g
Mitsuba 2 g

Cut the chicken thigh into small bite-sized pieces. Remove the stems of the shiitake and cut into quarters.

Cut the kamaboko into thin slices (usu-giri) and chop the mitsuba.

Beat the eggs in a bowl and add the (A) ingredients. Mix and then strain the mixture. Place the chicken, kamaboko, and shiitake in cups and pour in the egg mixture.

Place the cups in a preheated steamer and steam for about 15 minutes. Add the mitsuba just before they are finished.

technique To make smooth chawan-mushi (steamed egg custard), pour the egg mixture slowly into cups to avoid forming bubbles. Maintain an even heat and do not overcook as over-steaming causes bubbles.
  1. Cut the chicken thigh into small bite-sized pieces. Remove the stems of the shiitake and cut into quarters.
  2. Cut the kamaboko into thin slices (usu-giri) and chop the mitsuba.
  3. Beat the eggs in a bowl and add the (A) ingredients. Mix and then strain the mixture. Place the chicken, kamaboko, and shiitake in cups and pour in the egg mixture.
  4. Place the cups in a preheated steamer and steam for about 15 minutes. Add the mitsuba just before they are finished.