Recipe: Chawanmushi (Japanese Dashi Egg Custard)
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 1½ cups dashi
  • 3 eggs
  • 1 teaspoon kosher salt
  • 2 ounces boneless, skinless chicken breast, cut into ½-inch cubes
  • 4 medium (2 ounces) peeled and deveined shrimp, cut into ½-inch pieces
  • 2 shiitake mushrooms, stems removed and caps thinly sliced
  • 1 tablespoon soy sauce
  • Mitsuba or parsley leaves, for garnish
Directions
  1. Preheat the oven to 350° and arrange four 8-ounce ovenproof ramekins or bowls in an 8-inch square baking dish filled with 1 inch of boiling water.
  2. In a medium bowl, whisk together the dashi, eggs and salt until smooth, then strain into a clean bowl. In another bowl, coat the chicken, shrimp and mushrooms with the soy sauce.
  3. Divide the chicken, shrimp and mushrooms between the ramekins, adding a few pieces of all three to each. Pour the dashi mixture over top, dividing it equally among the 4 ramekins.
  4. Bake until the custards are just set, 20 to 25 minutes. Remove from the water bath and let cool for 10 minutes. Garnish with whole mitsuba leaves and serve.