I’ve always loved steamed egg dishes. Growing up, my grandma was the master of cooking this ground pork, duck egg, steamed egg dish, that was a favourite for everyone. There’s something about the silky smooth savoury custard like dish that makes my tummy smile.
The Japanese have their own version of the steamed egg dish and it’s called chawanmushi. It’s full of delicious ingredients like shrimp and fish cakes and veggies and more! Whatever the combination, the result is always a delectable surprise in your mouth. For my version of chawanmushi I literally raided my fridge for whatever random ingredients I could find and threw those into my little steamed egg pot. The result was fabulous and the other result was the three smiling faces of my mom, dad and boyfriend as they ate the little bowls of goodness. One of the main reasons why I love cooking so much, to see those smiles.
Makes: 4 bowls
- 1-2 boneless chicken thigh/breast, cut into small pieces and season with 1 tsp soy sauce and 1 tsp sake
- 6 fish balls sliced up
- 3 shiitake mushrooms, thinly sliced
- 1/2 cup frozen peas, thawed
- 1 cup kale, soaked in hot water
- 8 ginko nuts (optional)
- 4 eggs
- 2 cups dashi soup stock
- 1/2 tsp salt
- 1 1/2 tsp soy sauce
- 1 tbsp sake
1. Prep all the filling ingredients: thaw or cut up or blanch.
2. Put a little bit of each ingredient into each of the bowls. Chicken goes on the bottom and the most colorful ingredients go on the top.
4. Crack 4 eggs into a bowl mixing gently, but do not beat air into them.
5. Add dashi stock mixed with 1/2 teaspoon salt, 1 1/2 teaspoons soy sauce and 1 tablespoon sake.
6. Mix, then strain through a fine-meshed strainer to remove the slippery part of the egg white.
7. Fill about 2/3 with egg mixture, leaving some of the ingredients exposed.
8. Put the lids on the chawanmushi bowls and if there is no lid put a piece of saran wrap over top.
8. Boil a pot of water with about 1.5 inches of water in the bottom. Turn it down when boiling and gently put each of the chawanmushi bowls into the pot.
9. Cover the pot with the lid and simmer on lowest heat setting for 20 minutes, until toothpick comes out clean or custard is set.
* The chawanmushi may also be cooked in the oven in a water bath at 350ºF for 20 minutes.