Crab Meat Chawan-Mushi: A Japanese Savory Egg Custard
Traditional Japanese chawanmushi is savory egg custard. Eggs, dashi, mushrooms, chicken, shrimp, and veggies are steamed to make it. Japanese cuisine serves chawanmushi as an appetizer or side dish due to its silky texture. Store this recipe!
Ingredients
- 2 large eggs
- 2 cups dashi (prepared from dashi powder)
- 1/2 cup cooked crab meat
- 2 tbsp cilantro finely chopped
- 4 shiitake mushroom thinly sliced
- 4 small shrimp optional
- salt taste
- A splash of mirin
Instructions
- Prepare the Custard: Lightly whisk the eggs in a bowl. Mix in the cooled dashi. Add a splash of mirin for a touch of sweetness. Strain the mixture through a fine sieve for smoothness.
- Layer Ingredients:Evenly distribute crab meat, cilantro, and sliced shiitake mushrooms into four chawanmushi cups or small heatproof bowls. Place a shrimp in each, if desired.
- Pour the Custard:Gently fill the cups with the egg mixture, leaving some space at the top.
- Steaming Process:In a pot, bring about 2 inches (5 cm) of water to a boil. Carefully place the cups in the pot. Cover and steam over high heat for 7 minutes, then lower to a gentle simmer for another 3 minutes. The steaming time may vary slightly depending on the size of your cups.
- Serve Warm:The chawanmushi should be set but still slightly wobbly. Carefully remove the cups from the steamer, let them cool for a moment, and then serve.