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Chawanmushi (Japanese steamed egg)

April 15, 2014

Chawanmushi  is a egg custard steamed in either a teacup or tea bowl. Unlike most custards, this one is a savory and the egg is combined with soy sauce, dashi broth and mirin. Oh and traditionally, shiitake mushrooms, kamaboko fish cake and shrimp is added to the mixture to make it extra deligious. But of course, you can add anything meat/veggie you want into it. I like adding in shredded cabbage, carrots and mushrooms in mine because it reminds me of a healthier version of okonomiyaki. Usually I eat these as an after school snack or for breakfast because it gives me a nice dose of protein and veggies to help me get through my day! (:

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Simple. Clean. Ingredients.

2 eggs whisked well
veggies of your choice
2/3 cup water + 1 teaspoon dashi powder (or 2/3 cup soup stock)
1 teaspoon soy sauce
1/2 teaspoon mirin (optional)
seasonings to taste (i like to use furikake)

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Put everything into a bowl or teacup and cover the mixture with plastic wrap or foil. Fill a pan 1/2 full with water, and bring it to a boil. When it comes to the boil, turn the heat down to low and put your egg mixture inside. Steam the egg for about 7 – 8 minutes until cooked. Munch.

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I hope you fellow foodies end up trying this some time because it’s a good change to the typical breakfast egg preparations (: Want more eggs? Visit my clean eats: eggs post!

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