Chawanmushi is an egg custard dish found in Japan. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.
- 3 medium eggs
-1 1/4 cup chicken consommé
- 15 thin slices of shiitake mushroom or 3 very small shiitake mushrooms (very high in spermidine!)
- 15 peas fresh or frozen
- 3 to 6 goji berries
Mesh wire sieve
2 bowls, 1 preferably with a lip or spout for pouring
1) mix the eggs and the consommé together with a fork
2) strain the mixture with the sieve
3) divide the mushrooms, peas and goji berries evenly between the 3 ramekins
4) pour strained egg yolk mixture into the ramekins dividing evenly
5) steam for approximately 15 min or until glossy on top and before bubbles appear on the surface (too many bubbles will make it tough instead of silky).
Serve with furikake (sesame seeds, seaweed flakes and plum leaf flakes), a single umeboshi plum for tartness and umami flavour, katsuobushi (dried fish flakes), and soy sauce to taste.
See the follow along video on our Instagram!