Chawanmushi (Japanese Egg Custard)

My son is not a big fan of meat. He used to inhale any meat I put in front of him but one day (because kids are strange) he stopped eating meat. He said “it’s too chewy” and I said “that’s why God gave you teeth”. Now, this didn’t work but was worth a shot. Now days, the only protein he will get excited about are seafood and eggs. So I decided to make chawanmushi (Japanese egg custard) for dinner. I used to make this dish a lot, but back then, my little guy was not a fan of eggs. Now he loves them…go figure.

It’s a simple dish to make, and pretty fast too if you have stock on hand. I almost always have chicken or dashi stock in the freezer. You can always use the store-bought chicken stock. You can also add any filling. I had some shrimp and sugar snap peas on hand so that’s what I used. But chicken, crab, mushrooms, and broccoli are some ideas. The key is to blanch them before use. Most recipes use a steamer to cook the custard but I don’t own one so I use my trusted le crueset pot and it has worked beautifully for me.

Chawanmushi

makes 2 servings

egg custard recipe

Ingredients:

2 large eggs

1 cup stock (dashi or chicken)

1/2 teaspoon soy sauce

1/2 teaspoon mirin

1/4 teaspoon salt

8 small shrimp (or 4 large shrimp), halved lengthwise, blanched

1/3 cup sugar snap peas, blanched

scallions, to garnish

IMG_1273

Directions:

Fill a pot (with a lid) with enough water so it comes up to the ramekin halfway.

Mix the stock, soy sauce, mirin and salt. Mix (not whip) eggs lightly in a bowl with a fork.  Slowly add the stock mixture to the eggs so that you don’t create a lot of bubbles. Strain. Place the shrimp and sugar snap peas in the center of the ramekin. Slowly pour in the egg mixture.

IMG_1285

Carefully place the 2 ramekins in the pot. Close the lid. Cook on medium heat for 2 minutes. Turn down the heat to low and cook for another 12-15 minutes. Insert a small knife into the center of the custard and if clear liquid runs out it’s ready. If cooked perfectly, the custard will have silken tofu consistency.

Garnish with scallions.

chawanmushi

Advertisements