Japanese > Savory > Chawanmushi

Chawanmushi with Unagi and Shiitake Mushrooms Recipe

Ingredients with Measurements:
- 4 large eggs
- 2 cups of dashi stock
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced unagi (eel)
- 1/4 cup of green onions, thinly sliced

Special equipment needed:
- 4 small heatproof bowls or ramekins
- Steamer

Step-by-step instructions:

1. In a mixing bowl, whisk together eggs, dashi stock, soy sauce, mirin, salt, and sugar until well combined.

2. Divide the sliced shiitake mushrooms and unagi evenly among the four bowls.

3. Pour the egg mixture into each bowl, filling them about 3/4 full.

4. Cover each bowl with aluminum foil.

5. Place the bowls in a steamer and steam for 15-20 minutes or until the egg mixture is set.

6. Remove the bowls from the steamer and let them cool for a few minutes.

7. Garnish each bowl with thinly sliced green onions.

8. Serve immediately.


Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Steaming temperature: 180°C (350°F)
Serving size:
4 servings

Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 9g
Protein: 16g

Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Mirin can be substituted with sweet rice wine or dry sherry.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Unagi can be substituted with shrimp, chicken, or tofu.

Variations:
- Add other ingredients such as shrimp, chicken, or tofu.
- Use different types of mushrooms such as enoki or oyster mushrooms.
- Add other vegetables such as spinach or carrots.

Tips and tricks:
- Use a fine-mesh strainer to remove any lumps in the egg mixture.
- Make sure to cover the bowls tightly with aluminum foil to prevent water from getting inside during steaming.
- To prevent the egg mixture from overcooking, remove the bowls from the steamer as soon as they are set.

Storage instructions:
Chawanmushi is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the chawanmushi in a steamer for a few minutes until heated through.

Presentation ideas:
Serve the chawanmushi in the bowls they were cooked in or transfer them to small plates.

Garnishes:
Garnish with thinly sliced green onions or cilantro.

Pairings:
Chawanmushi pairs well with steamed rice and miso soup.

Suggested side dishes:
Serve with a side of pickled vegetables or a simple salad.

Troubleshooting advice:
- If the egg mixture is too watery, reduce the amount of dashi stock.
- If the egg mixture is too thick, add a little more dashi stock.

Food safety advice:
Make sure to cook the chawanmushi thoroughly to prevent any risk of foodborne illness.

Food history:
Chawanmushi is a traditional Japanese dish that dates back to the Edo period (1603-1868). It is typically served as an appetizer or side dish.

Flavor profiles:
Chawanmushi has a delicate and savory flavor with a silky texture.

Serving suggestions:
Serve chawanmushi as an appetizer or side dish.

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Region: Japanese

Taste: Savory, Umami, Rich, Fishy, Earthy