What do you do when you realize you bought 2 dozen eggs and don’t know what to do with them? I decided to make a couple of different dishes with them and I liked this one enough to share it with all of you!
Here we go again making Japanese food. It really is one of my favorite cuisines and I have not been able to find Chawanmushi here in Seattle. If you know of a good place that serves it, please share in the comments. Until then, here is my attempt at recreating the one I had in Tokyo.
The custard part of this dish is so easy to make. All you have to do is whisk all the ingredients together and then strain it, so that your custard is all the same consistency. Feel free to customize your custard with your favorite toppings. I used what I had in my fridge, but try it with a fish cake or shiitake mushrooms.
Keep your shrimp on your chawanmushi, not the floor,
Your favorite alternative chefs, K & T
Chawanmushi
Ingredients
- 1 cup dashi
- 3 eggs
- 1 tsp tamari
- 1 tsp mirin
- ¼ tsp salt
- 2 shrimp
- Tobiko
- Chive
Instructions
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Blanch shrimp and set aside. Slice shrimp in half horizontally.
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Combine dashi, eggs, tamari, sake, and salt together in a bowl. Mix with a chopstick then strain into another bowl.
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Bring a steamer to a boil and then set to low heat.
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Divide the egg mixture into 4 ramekins and cover with aluminum foil. Set ramekins in steamer and steam on low heat for 20 minutes in covered pot.
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After the custard is done, remove ramekins from steamer and garnish with the shrimp, tobiko and chive.