Chawanmushi / 茶碗蒸 / 茶碗蒸し

Chawanmushi (茶碗蒸し) is easier than you thought to make at home! Instead of soup, I like to have it on cold winter days. It can be eaten cold too. Cold chawanmushi is available all year round at most supermarkets in Japan. 

The common ingredients used to prepare chawanmushi are chicken, shiitake mushroom, gingko nuts and kamaboko (fish cake) but not limited to those. You can create your own perfect cup, seafood chawanmushi is equally delicious. 

Ingredients (4 servings):

A:

3 medium eggs

450ml water
1 tsp Hon dashi granules
1 tsp mirin
1 tsp soy sauce
½ tsp salt or to taste

B:

50g chicken, divide into 4 pieces

4 prawns, shelled

2 Fresh shiitake mushrooms, sliced

4 slices kamaboko 

4 slices carrot, optional

Some green herbs for garnish

Methods:

1. In a mixing bowl, whisk the eggs then add in all other ingredients A and whisk  together.  
2. Strain the egg mixture with a fine-mesh sieve.
3. To assemble, divide all the ingredients B into 4 cups. 
4. Gently pour the egg mixture into the cups. Cover each cup with a lid or  aluminum foil.
5. To cook, bring a pot of water to a boil. The amount of water should cover ½ of the cup.
6. Turn the heat to lowest, gently put in the cups. Cook for 20-25 mins with the lid on.