This is a super simple version, adapted from a recipe in Harumi’s Japanese Home Cooking, by Harumi Kurihara. Far more elaborate versions are possible, but the simplicity of this version sums up what I love most about Japanese cooking. Plus, these ingredients are all likely to be in your pantry already, or easily obtained from any grocery store. Many recipes call for covering the dishes with either plastic wrap or a tea towel during cooking, but I've found that step unnecessary so long as you are careful to keep the steam bath at a simmer, not a rapid boil.
Course Appetizer Recipes
Cuisine Japanese
Keyword chawanmushi
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Calories 337kcal
Author Robin Donovan
Ingredients
Custard
A small handful of enoki or other small mushrooms
12small shrimp or 6 medium shrimpcooked or just shelled and deveined
2scallionsthinly sliced
2large eggs
¾cupchicken broth or dashi
¾teaspoonssoy sauce
1/2teaspoonmirin
2tablespoonikurasalmon roe, to garnish (optional)
Pea shoots or other microgreensto garnish
Sauce
1tablespoonsoy sauce
1tablespoonrice vinegar
1teaspoonsesame oil
A few drops of chile oilor to taste
Instructions
Divide the mushrooms and shrimp between two 8-oz ramekins, teacups, rice bowls, or wide-mouth canning jars. Add some of the scallions to each bowl, but save some for garnish.
In a glass measuring cup with a spout, whisk the eggs gently, just enough to combine the yolk and white without adding too much air. Add the broth and soy sauce and whisk just to combine.
Pour the mixture over the shrimp, mushrooms, and scallions, dividing equally between the two dishes.
Bring water to a boil in a pot with a steamer insert (alternatively, use a bamboo or other steamer in a lidded pot large enough to contain it fully with the lid on). When the water is boiling, reduce the heat to medium-low.
Cover the dishes with lids, small saucers, or tightly with aluminum voil, and place the dishes into the steamer. Cover the pot with the lid. Steam the custards for 10 to 12 minutes, until they are fully set.
Transfer the dishes to small plates and serve hot, garnished with scallions, ikura, pea shoots, additional mushrooms, etc.