Photograph of the finished Chawanmushi

Japan · Trứng hấp chén kiểu Nhật

Chawanmushi

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Dashi broth Dashi broth 720 ml
  • Photograph of Soy sauce Soy sauce 20 ml
  • Photograph of Mirin Mirin 20 ml
  • Photograph of Salt Salt 4 g
  • Photograph of Prawns Prawns 8
  • Photograph of Chicken breast Chicken breast 120 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4
  • Photograph of Herbs Herbs 8 g

Method

  1. 1 Lightly beat the eggs, combine with warm dashi, soy sauce, mirin, and salt, then strain twice through a sieve.
  2. 2 Soak the shiitake mushrooms for 15 minutes until they expand, then slice them. Cut the chicken breast into small pieces and peel the shrimp.
  3. 3 Arrange the chicken, shrimp, and mushrooms at the bottom of the bowl, then pour the egg mixture to fill about eight-tenths of the bowl.
  4. 4 Cover the bowl with plastic wrap and steam over low heat for 12 minutes, or until the surface of the egg sets.
  5. 5 Test for doneness by piercing with a skewer; if the liquid is clear, it's cooked. Sprinkle with herbs and serve hot.

With an appliance

  • Microwave 38 min

    Replace step 4: cover each bowl and microwave on low power (300 W) for 10 minutes, then rest for 3 minutes to allow the eggs to set smoothly; step 5 remains unchanged.

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