Ingredients with Measurements:
- 2 cups dashi (Japanese soup stock)
- 4 eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 shiitake mushrooms, thinly sliced
- 2 tablespoons chopped green onions
Special equipment needed:
- 4 heatproof ramekins
- Steamer
Step-by-step instructions:
1. In a medium bowl, whisk together the dashi, eggs, soy sauce, mirin, salt, and sugar until well combined.
2. Divide the sliced shiitake mushrooms and chopped green onions evenly among the four ramekins.
3. Pour the egg mixture into the ramekins, filling them about 3/4 full.
4. Place the ramekins in a steamer and steam over medium heat for 15-20 minutes, or until the custard is set.
5. Remove the ramekins from the steamer and let them cool to room temperature.
6. To serve, run a knife around the edge of each custard and invert onto a plate.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 94
Fat per serving: 5g
Protein per serving: 7g
Carbohydrates per serving: 4g
Fiber per serving: 0g
Sugar per serving: 3g
Sodium per serving: 700mg
Substitutions for ingredients:
- Dashi can be substituted with chicken or vegetable broth.
- Shiitake mushrooms can be substituted with other types of mushrooms or omitted altogether.
Variations:
- Add cooked shrimp or crab meat to the custard for a seafood twist.
- Use different types of vegetables, such as spinach or thinly sliced carrots, in place of the shiitake mushrooms.
Tips and tricks:
- Be sure to whisk the egg mixture well to ensure a smooth custard.
- Use a toothpick to check if the custard is set. If it comes out clean, the custard is ready.
- If you don't have a steamer, you can place the ramekins in a baking dish filled with hot water and bake in a preheated oven at 350°F for 20-25 minutes.
Storage instructions:
Leftover custard can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the custard in a steamer or microwave until heated through.
Presentation ideas:
Garnish with additional chopped green onions or a sprinkle of shichimi togarashi (Japanese seven spice) for added flavor and color.
Garnishes:
Chopped green onions, shichimi togarashi
Pairings:
Serve with steamed rice and a side of pickled vegetables for a complete meal.
Suggested side dishes:
Steamed rice, pickled vegetables
Troubleshooting advice:
If the custard is not setting, make sure the water in the steamer is boiling before adding the ramekins. Also, check that the custard is not overcooked by using a toothpick to test for doneness.
Food safety advice:
Make sure to cook the custard until it is fully set to avoid any risk of foodborne illness.
Food history:
Chawanmushi, or Japanese egg custard, is a traditional Japanese dish that dates back to the Edo period (1603-1868). It is typically served as an appetizer or side dish in Japanese cuisine.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the custard warm or at room temperature as an appetizer or side dish.
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Region: Japanese