• Chawan Mushi

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    • 4 sm Chicken breast cubes
    • 4 med Shrimp shelled, deveined
    • 4 sm Shitake mushrooms stems removed
    • 4 sm Asparagus spears blanched
    • 4 sm Carrot pcs cut in the shape of flowers (see instructions)
    • 1 tsp Sake Salt to taste
    • 4 x Large eggs lightly beaten
    • 2 1/2 c. Dashi (broth)
    • 1 Tbsp. Mirin (cooking wine)
    • 1/2 tsp Salt Diakon sprouts for garnish


    1. Cut uncooked chicken into 1/2 inch cubes, sprinkle with salt, and marinate in the sake for 3 to 4 min. Set aside.
    2. Butterfly the shrimp, then boil in water. Set aside.
    3. Remove stems from the shitake mushrooms, cut an "X" design in each mushroom top. Set aside.
    4. Blanch the asparagus. Set aside.
    5. Using a zester, zest one carrot (4 groves), then cut into small slices. From zesting, a flower design should have been created. Set aside.
    6. To make the custard, combine Large eggs, Dashi (broth), Mirin (cooking wine), and salt to taste. Into small custard c. place the following: one piece each of the chicken, shrimp, mushroom, asparagus, and carrot. Pour the custard into the c., to within 1/2 inch of the top of c.. Steam c. (with lids on) for about 12 min.
    7. Uncover c. to place garnish (diakon sprouts) on top of custard. Replace lid and steam for an additional 2 min. (Custard is cooked when a knife inserted comes out clean.)
    8. Serves 4.
    9. Comments: Japanese custard is more loose and watery than custard we're familiar with in the States.

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