Dec 06, 2011 Nami 102 Comments

Chawanmushi with Shrimp 海老の茶碗蒸し

Name: Chawanmushi with Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 dried shiitake mushrooms; 3 Tbsp water; ½ cup dashi; ½ boneless skinless chicken thighs; 4 shrimp; 1 Tbsp sake; 1 large egg; 4 ginkgo nuts ((cooked) (optional)); ½ pkg shimeji mushrooms; 4 slices Kamaboko (fish cake); 4 Mitsuba (Japanese parsley) ((optional, or scallion/green onion)); ½ tsp mirin; ¼ tsp Kosher salt; ¼ tsp soy sauce; 2 pieces Uni (sea urchin); 2 Tbsp Ikura (salmon roe)

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Chawanmushi (茶碗蒸し) is a savory egg custard dish which served as an appetizer in Japanese restaurants. It literary means ‘steamed in a tea bowl/cup’. Chawan in Japanese means tea bowl or bowl, and -Mushi means steamed.

Typically Chawanmushi includes ginkgo nuts, shiitake mushrooms, kamaboko fish cake and filled with an egg mixture that is flavored with dashi, soy sauce, and mirin.

I often put shrimp in Chawanmushi as it looks pretty when shrimp’s orange/red color peeks from top of the egg custard. My signature recipe for this dish includes ikura (salmon roe) and uni (sea urchin) on top of the Chawanmushi. It’s our favorite way to eat Chawanmushi and I hope you give it a try!

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Chawanmushi with Shrimp

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Course: Main Course, Side Dish

Servings: 2

Ingredients

2 dried shiitake mushrooms
3 Tbsp water
½ cup dashi
½ boneless skinless chicken thighs
4 shrimp
1 Tbsp sake
1 large egg
4 ginkgo nuts (cooked) (optional)
½ pkg shimeji mushrooms
4 slices Kamaboko (fish cake)
4 Mitsuba (Japanese parsley) (optional, or scallion/green onion)

Seasonings:

½ tsp mirin
¼ tsp Kosher salt
¼ tsp soy sauce

Toppings (optional):

2 pieces Uni (sea urchin)
2 Tbsp Ikura (salmon roe)

Instructions

Gather all the ingredients. You can add any seasonal ingredients.
In a small bowl, combine dried shiitake and water. Let it soak for 15 minutes. When shiitake becomes soft, cut each into quarters. Keep the water.
Put the water from Step 1 into a measuring cup, and then fill with dashi stock until you have ½ cup of liquid.
Cut chicken into small cubes so that they will be cooked fast. Peel and devein shrimp if necessary. Marinate chicken and shrimp in sake for 15 minutes (sake will get rid of fishy/meaty taste and smell).
Whisk the egg in a medium bowl. Add Seasonings and dashi stock mixture from Step 2.
Then strain the mixture through a sieve into another bowl.
Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
Divide all the ingredients into 2 cups. I start with chicken, shiitake, ginkgo nuts, and shimeji. Then put kamaboko, shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup).
Gently pour the egg mixture into the cups to avoid creating bubbles. Instead of covering the ingredients completely with egg, leave some exposed so it will look nicer when cooked. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).
Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp and/or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.
Serve warm with uni and ikura on the side (optional). Place them on top right before you eat.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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Filed Under: Recipes Tagged With: cake, dashi, egg, fish, ikura, japan, mirin, mitsuba, orange, salmon, sh imeji mushroom, shrimp, soy sauce, taiwan, teaRecipe type: Appetizer, Autumn, Chicken, Eggs, Gluten-Free, Healthy, Seafood, Side Dish, Stovetop, Vegetables, Winter

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