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Chawan Mushi

Japanese custard is more loose and watery than custard we're familiar with in the States.

Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Chicken breast cubes (small)
4   Shrimp - shelled, deveined (medium)
4   Shitake mushrooms - stems removed (small)
4   Asparagus spears - blanched (small)
4   Carrot pieces - cut in the shape (small)
  Of flowers (see instructions)
1 teaspoon 5mlSake
  Salt - to taste
4   Eggs - lightly beaten
2 1/2 cups 592mlDashi (broth)
1 tablespoon 15mlMirin (cooking wine)
1/2 teaspoon 2.5mlSalt
  Diakon sprouts - for garnish

Recipe Instructions

Cut uncooked chicken into 1/2 inch cubes, sprinkle with salt, and marinate in the sake for 3 to 4 minutes. Set aside.

Butterfly the shrimp, then boil in water. Set aside.

Remove stems from the shitake mushrooms, cut an "X" design in each mushroom top. Set aside.

Blanch the asparagus. Set aside.

Using a zester, zest one carrot (4 groves), then cut into small slices. From zesting, a flower design should have been created. Set aside.

To make the custard, combine eggs, Dashi (broth), Mirin (cooking wine), and salt to taste. Into small custard cups place the following: one piece each of the chicken, shrimp, mushroom, asparagus, and carrot. Pour the custard into the cups, to within 1/2 inch of the top of cup. Steam cups (with lids on) for about 12 minutes.

Uncover cups to place garnish (diakon sprouts) on top of custard. Replace lid and steam for an additional 2 minutes. (Custard is cooked when a knife inserted comes out clean.)

Serves 4.

Home & Garden TV -- All In Good Taste


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