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Chawan-mushi
Date added: November 4, 2007
Savory Custard Cup
- Servings: 4 change
- Calories per serving: 126
- Prep time: 10
- Cook time: 20
Ingredients
- 4 ounce-weight shrimp, deveined, med, cnd
- 3 ounce-weight chicken, broiler/fryer, thigh, w/o skin, raw
- 4 pieces Shitake mushroom
Custard
- 3 eggs, large, raw
- 1 cup Dashi
- 1 tsp wine, mirin, intl
- 2 tsp sauce, soy, light
- 1 pinch salt, table
Garnish
- 4 tsp onion, green, chpd, fresh
Recipe Method
1. Cut shrimp into 2-3 portions each, and cut chicken into 3/4 inch cubes.
2. In a pot boil some water and blanch chicken and shrimp for no more than 45 seconds.
3. Cool chicken and shrimp in cold water and drain.
4. Cut your shitake into quarters and in another pot blanch them, drain and set aside.
5. To make the custard, beat eggs lightly as not to form too many air bubbles.
6. Combine dashi, soy sauce, mirin and salt into the egg mixture.
7. Into 4 small ramekins, or Creme Caramel cups, distribute evenly chicken, shrimp and mushroom, then fill 4/5ths of the way, cover with aluminum foil or plastic wrap.
8. Place ramekins in a steamer or if you don't have one, place in a water bath and bake for 10-15 minutes in a 375 F oven.
9. The custard is done when clear juices come out when poked with a bamboo skewer.
10. Remove cups from steamer, and garnish with fresh green onions.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 126 | 6% |
| Fat 5g | 8% |
| Cholesterol 239mg | 80% |
| Sodium 995mg | 41% |
| Carbohydrates 2g | 6% |
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