Name: Chawanmushi (Japanese - Main Course )
Cuisine: Japanese
Ingredients: Eggs - 3 (3); Dashi broth - 2 cups (2 cups); Shimeji mushrooms - 50g (50g); Enoki mushrooms - 50g (50g); Kamaboko (steamed fish cake) - 50g (50g); Soy sauce - 2 tsp (2 tsp); Mirin - 2 tsp (2 tsp); Salt - 1/2 tsp (1/2 tsp); Water - 2 cups (2 cups)

Menu: Different Food Styles or browse Other Japanese Recipes

Chawanmushi (Japanese - Main Course) Recipe

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Ingredients:

Eggs - 3
Dashi broth - 16 oz (2 cups)
Shimeji mushrooms - 1.8 oz (50g)
Enoki mushrooms - 1.8 oz (50g)
Kamaboko (steamed fish cake) - 1.8 oz (50g)
Soy sauce - 2 tsp
Mirin - 2 tsp
Salt - 1/2 tsp
Water - 16 oz (2 cups)

Instructions

Beat the eggs in a bowl.
Add dashi broth, soy sauce, mirin, and salt to the eggs and mix well. Strain the mixture through a sieve.
Divide the mushrooms and kamaboko evenly among four chawanmushi cups.
Pour the egg mixture into the cups, filling them about three-quarters full. Cover each cup with cling wrap.
Place the cups in a steamer basket and steam over medium-high heat for about 15 minutes, or until the custard is set.
Remove the cups from the steamer basket and let them cool for a few minutes.
Serve the chawanmushi hot or cold, garnished with sliced shiso leaves or chopped green onions if desired.

More Japanese Recipes

Ishikari Nabe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Zaru Soba

Cold buckwheat noodles served on a bamboo mat (zaru) with a dipping sauce, along with toppings such as sliced green onions and grated daikon radish. Zaru Soba is a refreshing and light Japanese main course, perfect for hot summer days.

Sushi

A traditional Japanese dish consisting of vinegared rice topped with various ingredients, such as raw or cooked seafood, vegetables, and sometimes omelette. Sushi is often served with soy sauce, wasabi, and pickled ginger, and is a staple of Japanese cuisine.

Oyako Katsu

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Hojicha Tiramisu

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.

Matcha Mochi Ice Cream

A delightful combination of two Japanese favorites, matcha mochi and ice cream. Matcha Mochi Ice Cream features a chewy mochi exterior filled with matcha-flavored ice cream, offering a harmonious blend of textures and matcha flavor.

Fancy Something Else?

Quiche Lorraine

A savory tart made with a buttery pastry crust filled with a mixture of eggs, cream, cheese, and bacon. Quiche Lorraine is a classic French dish that can be enjoyed warm or cold, and is often served with a side salad.

Khao Soi Gai

Northern Thai curry noodle soup made with egg noodles, tender chicken, and a rich coconut curry broth. Khao Soi Gai is garnished with crispy noodles, pickled mustard greens, and shallots, providing a combination of textures and flavors.

Shahi Paneer

A rich and creamy paneer (Indian cottage cheese) curry made with a blend of spices, nuts, and cream. Shahi paneer is a regal and indulgent main course option that is often served with naan or rice.

Paccheri con Sugo di Mare

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.

Moroccan Briouat aux Amandes

Briouat aux amandes are Moroccan almond pastries made with thin pastry dough filled with a mixture of ground almonds, sugar, and orange blossom water. The pastries are typically shaped into triangles, fried until crispy, and dusted with powdered sugar. Briouat aux amandes represent the sweet and delicate flavors of Moroccan pastry, offering a delightful and nutty appetizer or dessert option in the Mediterranean region.

Gemista

Tomatoes, peppers, or other vegetables stuffed with a mixture of rice, herbs, vegetables, and sometimes meat. Baked until tender, Gemista is a delightful vegetarian main course.

Malai Kofta

Soft and creamy cottage cheese (paneer) and potato dumplings served in a rich and flavorful tomato-based gravy. Malai kofta is a popular vegetarian main course option, often enjoyed with rice or naan.