Chawamnushi is a Japanese custard steamed in a cup. Chawan means tea cups or rice bowls, and mushi means steaming in Japanese.
- 3 eggs
- 2 cup dashi soup stock
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp sake
- 1/4 lb boneless, skinless chicken thigh, cut into bite-size pieces
- 1/4 enoki mushrooms, chopped, or 4 shiitake mushrooms, stem removed and thinly sliced
- 4 leaves mitsuba (trefoil)
- 8 slices kamaboko or narutomaki fish cakes
Lightly beat eggs in a large bowl. Try not to bubble the eggs. Mix cool dashi soup stock, soy sauce, salt, sake, and sugar in another bowl. Add the dashi mixture in the egg mixture gradually. Strain the egg mixture. Put mushrooms, chicken, and kamaboko or narutomaki slices in four chawanmushi cups, or tea cups. Fill each cup to third-forths full with the egg mixture. Cover the cups. Preheat a steamer on high heat. Turn down the heat to low and carefully place cups in the steamer. Steam for a few minutes on high heat. Turn down the heat to low and steam for about 10-15 minutes, or until done. Poke a bamboo stick in the chawamushi and if clear soup comes out, it's done. Place mitsuba leaves on top of chawanmushi.
*Makes 4 servings.