Ingredients with Measurements:
- 2 chicken thighs, boneless and skinless
- 6 shiitake mushrooms, sliced
- 4 eggs
- 2 cups dashi broth
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- 4 chawanmushi cups or small heatproof bowls
- Steamer
Step-by-step instructions:
1. Cut the chicken thighs into small pieces and season with salt and pepper. Heat a pan over medium heat and cook the chicken until browned and cooked through. Remove from heat and set aside.
2. In a small bowl, mix together the soy sauce and mirin. Add the sliced shiitake mushrooms and toss to coat. Set aside.
3. In a mixing bowl, whisk together the eggs and dashi broth. Season with salt and pepper to taste.
4. Divide the cooked chicken and shiitake mushrooms evenly among the 4 chawanmushi cups or small heatproof bowls.
5. Pour the egg mixture over the chicken and mushrooms, filling each cup about 3/4 full.
6. Cover each cup with a lid or aluminum foil.
7. Place the cups in a steamer and steam over medium heat for 10-12 minutes, or until the egg mixture is set.
8. Remove from heat and let cool for a few minutes.
9. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat for cooking and steaming
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 8g
Carbohydrates per serving: 6g
Protein per serving: 20g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, tofu, or pork.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add other vegetables such as spinach or corn.
- Use different seasonings such as ginger or garlic.
Tips and tricks:
- Make sure to cover the cups with a lid or aluminum foil to prevent water from getting into the cups during steaming.
- Use a toothpick to check if the egg mixture is set. If it comes out clean, it is ready.
- Serve with soy sauce or ponzu sauce for extra flavor.
Storage instructions:
Chawanmushi is best served fresh, but can be stored in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, steam the cups for a few minutes until heated through.
Presentation ideas:
Serve the chawanmushi in the cups with the lid on for an elegant presentation.
Garnishes:
Chopped green onions or cilantro
Pairings:
Serve with a side of rice and miso soup for a complete meal.
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If the egg mixture is not set after steaming, steam for a few more minutes until set.
- If the chawanmushi is too watery, reduce the amount of dashi broth used.
Food safety advice:
- Make sure to cook the chicken thoroughly before adding it to the cups.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Chawanmushi is a traditional Japanese dish that originated in the Edo period (1603-1868). It is a savory egg custard dish that is typically served as an appetizer.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as an appetizer or as a main dish with rice and miso soup.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Rich, Comforting