Chawanmushi with Chicken and Shrimp

A delicate and savory steamed egg custard with tender chicken and succulent shrimp. This Japanese classic is a comforting and flavorful dish perfect for lunch or a light dinner.

Prep Time

20 minutes

Total Time

45 minutes

Calories

245 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.31/serving

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Japanese

Main Ingredient:

Chicken•Seafood•Eggs

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

3Eggs(Large)

£0.90

1.5cupsDashi Stock(Can substitute with chicken broth)

£1.20

1.5tablespoonsSoy Sauce(Low-sodium recommended)

£0.15

1.5tablespoonsMirin(Japanese sweet rice wine)

£0.25

4ozBoneless, Skinless Chicken Thigh(Cut into small bite-sized pieces)

£1.00

8Shrimp(Medium size, peeled and deveined)

£3.00

4Shiitake Mushrooms(Fresh or dried (rehydrated), sliced thinly)

£1.50

1cupSpinach or Mitsuba(Optional, chopped)

£0.75

2Green Onions(Thinly sliced, for garnish)

£0.50

PinchSalt(To taste)

£0.01

Total Cost

£9.26

£2.31 per serving

Instructions

1.
Prepare the Ingredients: Cut the chicken into small bite-sized pieces. Peel and devein the shrimp. Slice the shiitake mushrooms thinly. Chop spinach or mitsuba (if using).
2.
Whisk the Custard Base: In a bowl, gently whisk the eggs until just combined. Avoid over-whisking, as this can create bubbles. Add the dashi stock, soy sauce, and mirin to the eggs. Whisk gently to combine. Season with a pinch of salt.
3.
Strain the Mixture: Strain the egg mixture through a fine-mesh sieve into a pitcher or measuring cup. This step is crucial for a smooth and silky custard.
4.
Assemble the Chawanmushi: Divide the chicken, shrimp, and shiitake mushrooms evenly among the 4 ramekins or heat-proof bowls. Gently pour the strained egg mixture into each bowl, filling them about 3/4 full. If using spinach/mitsuba, add a sprinkle to each.
5.
Steam the Chawanmushi: Prepare your steamer. Ensure there's enough water in the steamer and bring it to a simmer. Gently place the filled ramekins into the steamer. Cover the steamer with a lid, leaving a small gap to allow steam to escape. This helps prevent the custard from bubbling.
6.
Steam for 20-25 Minutes: Steam the chawanmushi for 20-25 minutes, or until the custard is set. The custard should be slightly jiggly but not liquid. You can test for doneness by inserting a toothpick into the center; it should come out clean. If the custard is still too liquid after 25 minutes, continue steaming for another 5 minutes, checking periodically.
7.
Garnish and Serve: Carefully remove the ramekins from the steamer. Garnish with thinly sliced green onions. Serve immediately while warm.

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My Notes

Nutrition Information

Nutrition per serving (190g)

245 kcal / 1025 kJ

Carbs

3% of RDA

Fat

12g

17% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

4 g

4% of RDA

Sodium

675 mg

29% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother custard, make sure to strain the egg mixture well.

Avoid over-steaming, as this can make the custard tough. Leaving a small gap in the steamer lid helps to prevent over-steaming.

To prevent the ramekins from moving around in the steamer, you can place a kitchen towel or a silicone mat on the bottom of the steamer.

You can customize the ingredients to your liking. Other popular additions include ginkgo nuts, kamaboko (fish cake), or edamame.

If you don't have a steamer, you can bake the chawanmushi in a water bath in the oven. Preheat the oven to 325°F (160°C). Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, or until set.

Cooking Equipment

Steamer

4 small heat-proof bowls or ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

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