Ingredients with Measurements:
- 4 large eggs
- 2 cups dashi (Japanese soup stock)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 4 large shrimp, peeled and deveined
- 8 ginkgo nuts, boiled and shelled
- 1 scallion, thinly sliced
Special equipment needed:
- 4 chawanmushi cups or small heatproof bowls
- Steamer
Step-by-step instructions:
a. In a mixing bowl, whisk together the eggs, dashi, soy sauce, mirin, and salt until well combined.
b. Strain the egg mixture through a fine-mesh sieve into a measuring cup with a spout.
c. Divide the shrimp and ginkgo nuts evenly among the chawanmushi cups.
d. Pour the egg mixture into the cups, filling them about 3/4 full.
e. Cover each cup with a piece of aluminum foil.
f. Place the cups in a steamer and steam over medium heat for about 15 minutes or until the custard is set but still jiggly.
g. Remove the cups from the steamer and let them cool slightly.
h. Garnish each cup with sliced scallions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat for steaming
Serving size:
4 servings
Nutritional information:
Calories per serving: 148
Total fat: 7g
Cholesterol: 230mg
Sodium: 1025mg
Total carbohydrates: 10g
Protein: 12g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or mushrooms.
- Ginkgo nuts can be substituted with chestnuts or edamame.
Variations:
- Add other ingredients such as shiitake mushrooms, spinach, or fish cake.
- Use different types of broth such as chicken or vegetable broth.
Tips and tricks:
- Straining the egg mixture ensures a smooth and silky texture.
- Covering the cups with aluminum foil prevents water from dripping into the cups during steaming.
- Do not overcook the custard, as it will become tough and rubbery.
Storage instructions:
Chawanmushi is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the cups in a steamer and steam over medium heat for a few minutes until heated through.
Presentation ideas:
Serve the chawanmushi in the cups or unmold them onto a plate for a more elegant presentation.
Garnishes:
Garnish with sliced scallions, shiso leaves, or bonito flakes.
Pairings:
Chawanmushi pairs well with sushi, sashimi, or a simple salad.
Suggested side dishes:
Serve with steamed rice and pickled vegetables.
Troubleshooting advice:
If the custard is too watery, increase the steaming time. If it is too firm, decrease the steaming time.
Food safety advice:
Make sure to cook the custard thoroughly to avoid any risk of foodborne illness.
Food history:
Chawanmushi is a traditional Japanese dish that originated in the Edo period (1603-1868). It is a savory egg custard that is steamed and often served in small cups.
Flavor profiles:
Chawanmushi has a delicate and savory flavor with hints of umami from the dashi and soy sauce.
Serving suggestions:
Serve the chawanmushi as an appetizer or as part of a Japanese-style meal.
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Region: Japanese