📝 About This Recipe
A cornerstone of Japanese haute cuisine, Chawanmushi is a delicate, savory custard that embodies the 'shun' or seasonality of the Kaiseki tradition. This version features a crystal-clear dashi base infused with the earthy sweetness of ginkgo nuts and the oceanic depth of tiger prawns and shiitake. The result is a texture so ethereal it trembles on the spoon, offering a sophisticated balance of warmth and refinement.
🥗 Ingredients
The Custard Base
- 3 pieces Large Eggs (at room temperature)
- 2 cups Ichiban Dashi (Kombu and Bonito stock) (cooled to room temperature)
- 1 teaspoon Usukuchi (Light) Soy Sauce (preserves the pale color of the custard)
- 1 teaspoon Mirin (high quality)
- 1/4 teaspoon Fine Sea Salt
The Treasures (Fillings)
- 4 pieces Tiger Prawns (peeled, deveined, and halved)
- 2 ounces Chicken Thigh (cut into 1/2-inch cubes)
- 2 pieces Shiitake Mushrooms (thinly sliced)
- 8 pieces Ginkgo Nuts (canned or vacuum-packed, peeled)
- 4 slices Kamaboko (Fish Cake) (pink-edged, thinly sliced)
The Garnish
- 4 sprigs Mitsuba (Japanese Wild Parsley) (or substitute with micro-greens)
- 1 pinch Yuzu Zest (finely shaved for aroma)
- 1 tablespoon Ikura (Salmon Roe) (optional, for a luxury finish)
👨🍳 Instructions
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1
Prepare the chicken by marinating the small cubes in a splash of soy sauce and mirin (not listed in main ingredients) for 10 minutes to deepen the flavor.
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2
Blanch the prawns in boiling water for exactly 30 seconds until they just turn pink, then immediately plunge into ice water to stop the cooking.
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3
In a clean mixing bowl, crack the eggs and whisk them very gently. The goal is to break the yolks and incorporate the whites without creating any foam or air bubbles.
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4
Slowly pour the cooled dashi, light soy sauce, mirin, and salt into the eggs. Stir in a slow, circular motion to combine thoroughly.
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5
Pass the egg mixture through a fine-mesh sieve (chinois) twice. This is the secret to a professional, silky texture, as it removes the chalaza and any unmixed egg white strings.
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6
Divide the chicken, prawns, shiitake slices, and ginkgo nuts evenly among four heat-proof ceramic cups (chawanmushi cups or small ramekins).
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7
Slowly pour the egg mixture over the fillings, filling each cup to about 3/4 full. If any bubbles remain on the surface, pop them with a toothpick or a kitchen torch.
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8
Place a slice of kamaboko on top of each custard. Cover the cups tightly with their ceramic lids or aluminum foil to prevent steam droplets from falling onto the custard surface.
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9
Prepare a steamer over medium-high heat. Once steam is venting, place the cups inside the steamer basket.
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10
Steam on high for 2 minutes to set the structure, then immediately reduce the heat to low. Propping the lid open slightly with a chopstick can help maintain a gentle temperature.
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11
Continue steaming on low heat for 12-15 minutes. The custard is done when it is set but still jiggles slightly like jelly when moved.
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12
Carefully remove the cups from the steamer. Garnish with a sprig of mitsuba, a touch of yuzu zest, and a few pearls of ikura if using. Serve immediately while warm.
💡 Chef's Tips
Always use room temperature eggs to ensure even coagulation and prevent the custard from 'shocking' when it hits the heat. The ratio of egg to liquid should be exactly 1:3 for a melt-in-the-mouth texture; use a measuring cup to check your egg volume first. Avoid high heat after the initial 2 minutes; excessive heat causes the eggs to boil, creating unsightly holes (bubbles) in the custard. If you cannot find ginkgo nuts, boiled chestnuts or edamame make for an excellent textural substitute. For a crystal-clear finish, ensure your dashi is strained through a coffee filter or cheesecloth before mixing with eggs.
🍽️ Serving Suggestions
Pair with a chilled Junmai Daiginjo Sake to complement the delicate umami of the dashi. Serve as a transitional course between sashimi and a grilled fish dish in a traditional multi-course meal. Accompany with a small side of lightly pickled cucumbers (Sunomono) to provide a refreshing acidic contrast. Use a small, narrow wooden spoon for serving to enhance the tactile experience of the delicate custard. In summer months, this dish can be chilled and served cold with a thin layer of dashi gelee on top.