Most Japanese restaurants will serve chawanmushi as part of a set meal. Chawanmushi literally means “steamed in a tea cup”. The texture of the egg custard is extremely delicate and tender, like silken tofu. It is savoury and as you dig into the custard, you will find bits of chicken, prawn, fish cake and mushroom.
INGREDIENTS (2 servings)
- Egg Mixture:
- 1 large egg
- 170 ml water
- 1/2 teaspoon sake
- 1/2 teaspoon soya sauce
- Pinch of salt
- 2 slices of chicken meat
- 2 large prawns (peel shell but leave the head and tail in tact)
- 2 small Chinese dried mushroom (soaked in hot water)
- 4 slices of fish cake
- Fresh coriander leaves (leave some for garnishing)
1. Prepare 2 small bowls or cups (I use ramekins). Fill the cups with equal portions of fillings.
2. In a separate bowl, lightly beat the egg. Add water, sake, soya sauce & salt and stir to combine. Strain egg mixture through a sieve into each of the prepared cups.
3. Steam at high heat for 1 minute. Turn to the lowest heat and continue steaming for 10 minutes.
4. Insert a bamboo skewer or tooth pick into the steamed egg. It is ready if egg has firmed up and soup is clear. Garnish with fresh coriander leaves.
Note: Leave cups in the steamer to keep warm until ready to serve. Wrap a kitchen towel around the lid to prevent steamed water from dripping into cups.