Chawanmushi means "steamed in a tea cup". It is such a elegant starter. But sadly it has become so commercial that you can even order it to go from Japanese fast food chains like Yoshinoya. Even if I were to order it at a restaurant, most times it's just okay (or at least not done the way I would have liked it to be done).
So here's my attempt to recreate one of my favorite Japanese dish.
Chawanmushi (serves 4)
4 prawns, deshelled & deveined
1 small chicken fillet, sliced thinly
430 ml dashi stock
sake (I substituted with chinese wine)
4 eggs, beaten lightly
4 mushrooms, remove stems & sliced
1 small carrot, halved, sliced thinly
8 spinach leaves, blanched
- Marinade chicken & prawns in 1 tsp soy sauce & sake. Stand for 10 mins
- Mix dashi, 3 Tbsp soy sauce & 1 Tbsp sake & add to beaten eggs.
- Strain egg mixture over a sieve
- Divide chicken, prawns & veges into 4 cups
- Pour egg mixture over. Make sure to leave space at the top of the cup
- Cover each cup with plastic wrap
- In a steamer, bring water to boil, then reduce heat ** this is really important if you want a smooth custard, do not steam over boiling water.
- Steam for 20-25 mins until custard set