Chawanmushi is a savory Japanese egg custard dish this is generally served in a small bowl. It is made with eggs, dashi, and quite a few elements together with shrimp, chicken, mushrooms, and greens. Chawanmushi is a famous appetizer or side dish, and it may additionally be eaten as a mild meal.

Ingredients:

1. 3 huge eggs
2. 375ml dashi stock
3. 1 teaspoon usukuchi soy sauce
4. 1 teaspoon mirin
5. 1/4 teaspoon salt
6. 1 shiitake mushroom, sliced
7. ​​three shrimp, peeled and deveined
8. 1 slice kamaboko (Japanese fish cake), sliced
9. ​​1 tablespoon mitsuba (Japanese parsley), chopped

Instructions

1. In a medium bowl, whisk together the eggs, dashi inventory, soy sauce, mirin, and salt till nicely blended.
2. Strain the egg combination thru a first-rate-mesh sieve right into a smooth bowl.
3. Divide the egg mixture among 4 ramekins or small bowls.
4. Arrange the shiitake mushrooms, shrimp, kamaboko, and mitsuba on top of the egg mixture in each bowl.
5. Place the ramekins in a steamer basket and steam over boiling water for 15-20 minutes, or till the custard is set.
6. Serve straight away.

Tips:

For a smoother custard, pressure the egg combination thru a high-quality-mesh sieve twice.
Be cautious now not to overcook the custard, or it will become hard.
You can add different components to your chawanmushi, along with hen, ginkgo nuts, or edamame.
Chawanmushi may be served hot or cold.

Variations:

1. Chawanmushi with Chicken: Add half of cup of cooked and diced chook to the egg mixture earlier than steaming.
2. Chawanmushi with Ginkgo Nuts: Add 1/four cup of ginkgo nuts to the egg mixture before steaming.
3. Chawanmushi with Edamame: Add 1/four cup of cooked and shelled edamame to the egg combination before steaming.
4. Enjoy your scrumptious and genuine chawanmushi!