Prep 20 mins
Cook 40 mins
Japanese traditional food
- 3 eggs
- 500 ml dashi (ichiban-dashi)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon lightly flavored soy sauce
- 50 g chicken meat
- 4 shrimp
- 50 g shimeji mushrooms
- 4 slices kamaboko
- 1⁄2 stalk mitsuba (trefoil)
- Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
- Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
- Pour in egg mixture.
- Fill a double-boiler pan (mushiki) half full with water.
- When water comes to a boil, place cups in to steam.
- Cover with cheesecloth, place lid slightly off so that steam can escape.
- Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
- Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
- Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
- Chawan mushi is served chilled in summer, hot in winter.