Silky Japanese Chawanmushi with Shiitake and Dashi
This classic Japanese dish combines the umami of dashi, the earthiness of shiitake mushrooms, and the creaminess of eggs to create a delicate and flavorful custard.
Preparation
Get these tasks done before you start cooking.
Preparing the Dashi Broth
- 1
Soak kombu
Soak kombu in water for 30 minutes.
- 2
Heat the broth
Heat slowly until just before boiling, then remove kombu.
- 3
Add bonito flakes
Add bonito flakes, simmer for 2 minutes, then strain.
Preparing the Egg Mixture
- 1
Beat eggs
Beat eggs gently, without creating bubbles.
- 2
Combine ingredients
Slowly mix in dashi, soy sauce, and mirin.
Tip: ⚠ Important: Do not boil the eggs or they will curdle.
- 3
Strain mixture
Strain the mixture for a smooth texture.
Tip: 💡 Pro Tip: Skim any foam from the surface for a smoother custard.
How to Make Silky Japanese Chawanmushi with Shiitake and Dashi
Total time: 1 h 20 min · Yields 4 servings
- 1
Filling Preparation
Pre-cook shrimp and shiitake until just tender.
- 2
Custard Assembly
Distribute fillings evenly in cups, then pour egg mixture.
- 3
Steaming
Steam on low heat until custard is set but still jiggly.
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