Chawanmushi with Seafood

🛒 Ingredients

• Large Egg 50 g · 78 kcal
• Dashi Stock 150 g · 3 kcal
• Soy Sauce 11 g · 8 kcal
• Mirin 7 g · 15 kcal
• Shrimp (peeled, deveined) 30 g · 28 kcal
• Chicken Breast (thinly sliced) 25 g · 38 kcal
• Shiitake Mushrooms (sliced) 15 g · 4 kcal
• Kamaboko (fish cake, sliced) 10 g · 10 kcal

👨‍🍳 Instructions

1. Prepare the dashi stock. In a bowl, gently whisk the egg until just combined, being careful not to create too many bubbles.
2. Combine the dashi, soy sauce, and mirin, then slowly pour this mixture into the whisked egg, stirring gently.
3. Strain the egg mixture through a fine-mesh sieve to remove any remaining bubbles or chalazae, ensuring a silky-smooth custard.
4. Divide the shrimp, chicken, shiitake mushrooms, and kamaboko among two heatproof chawanmushi cups or ramekins.
5. Carefully pour the strained egg mixture over the ingredients in each cup, filling them almost to the brim.
6. Steam the chawanmushi in a steamer for 15-20 minutes over medium-low heat, ensuring the water is just simmering to prevent bubbles.
7. The custard is ready when it is just set but still slightly wobbly in the center. Garnish with fresh mitsuba or thinly sliced green onion before serving hot.