Japan

Chawanmushi

Name: Chawanmushi
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 3/4 cups water; a small piece kombu; a loose handful bonito flakes; 3 egg; 2 tsp soy sauce; a pinch salt; 1/2 tsp sugar; 80 g small pieces chicken, boneless; 4 medium peeled prawns (shrimp); 2 soaked and sliced dried shiitake mushrooms; a little sliced spring onion (green onion, scallion)

A silky egg custard hiding chicken, prawn and mushroom. Japan's most elegant cup.

35 minTime

15 gProtein each

mildSpice

Steamed in a teacup2 chapters · 1 min read

Make it your way

Grandma's wayDashi egg custard with chicken, prawn and shiitake.

The original

112kcalsame

15 gproteinsame

0 gfibresame

35minutessame

Chawanmushi, the classic.

Per serving, worked out from the ingredient table.

Ingredients

Water1¾ cups

Kombua small piece

Bonito flakesa loose handful

Egg3

Soy sauce2 tsp

Salta pinch

Sugar½ tsp

Chicken, boneless80 g, small pieces

Prawns (shrimp)4 medium, peeled

Dried shiitake mushrooms2, soaked and sliced

Spring onion (green onion, scallion)a little, sliced

Method

5 steps

1Make dashi with water, kombu and bonito, strain and cool to warm.
2Beat the eggs gently, mix in the dashi, soy, salt and sugar and strain.
3Divide chicken, prawns and mushroom between 4 cups and pour in the egg mixture.
4Cover each cup and steam on low heat, lid slightly ajar, until set. Check that the chicken is cooked through.
5Top with spring onion and serve hot with a spoon.

Serve it like this

Serve in the lidded cups on small saucers with a teaspoon, lid on until the table is ready.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Chawanmushi

A silky egg custard hiding chicken, prawn and mushroom. Japan's most elegant cup.

35 minTime

15 gProtein each

mildSpice

Steamed in a teacup2 chapters · 1 min read

Make it your way

Grandma's wayDashi egg custard with chicken, prawn and shiitake.

The original

112kcalsame

15 gproteinsame

0 gfibresame

35minutessame

Chawanmushi, the classic.

Per serving, worked out from the ingredient table.

Ingredients

Water1¾ cups

Kombua small piece

Bonito flakesa loose handful

Egg3

Soy sauce2 tsp

Salta pinch

Sugar½ tsp

Chicken, boneless80 g, small pieces

Prawns (shrimp)4 medium, peeled

Dried shiitake mushrooms2, soaked and sliced

Spring onion (green onion, scallion)a little, sliced

Method

5 steps

1Make dashi with water, kombu and bonito, strain and cool to warm.
2Beat the eggs gently, mix in the dashi, soy, salt and sugar and strain.
3Divide chicken, prawns and mushroom between 4 cups and pour in the egg mixture.
4Cover each cup and steam on low heat, lid slightly ajar, until set. Check that the chicken is cooked through.
5Top with spring onion and serve hot with a spoon.

Serve it like this

Serve in the lidded cups on small saucers with a teaspoon, lid on until the table is ready.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chawanmushi

Make it your way

Ingredients

Method

Chawanmushi

Make it your way

Ingredients

Method

Make it a meal