Chawanmushi

Full Recipe: https://www.mydiabeticplate.com/japanese-egg-custard/

Ingredients:

2 large eggs

1 ½ cups dashi stock homemade or instant

½ tsp soy sauce

½ tsp mirin

Pinch of salt

Fillings:

2 small cooked shrimp

2 slices fish cake kamaboko

2 shiitake mushrooms sliced

2 –3 ginkgo nuts

Small cubes of chicken thigh

Blanched spinach or mitsuba for garnish

Instructions:

Crack the eggs into a bowl and whisk gently — avoid bubbles. In another bowl, combine dashi, soy sauce, mirin, and salt. Strain the eggs through a fine sieve and mix into the seasoned broth. This creates a silky-smooth custard base.

Place your fillings (shrimp, fish cake, shiitake mushrooms, chicken) into heatproof ramekins or small cups. Pour in the custard mixture, leaving a little space at the top.

Cover each cup with foil or a lid. Steam over low heat for 12–15 minutes until just set. To test, insert a toothpick: clear broth should rise, not raw egg.

Top with spinach or mitsuba. Serve warm as a side dish or appetizer.