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Chawanmushi (Japanese Egg Custard)

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In this post, you will learn how to make Chawanmushi (Japanese Egg Custard) and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Chawanmushi (Japanese Egg Custard).

The Ingredients:-

  • 2 Japanese-style dried anchovies (iriko), heads removed
  • ½ (2″x15″) piece kombu
  • 2 tbsp. dried bonito flakes
  • 1 boneless, skinless chicken breast, cut crosswise into ½”-thick slices, 1½” long
  • 4 medium shrimp, heads removed, peeled, and deveined, halved lengthwise
  • 1½ tsp. soy sauce
  • 1½ tsp. mirin
  • 3 eggs
  • 2 shiitake mushrooms, stemmed and cut into 2 triangles each
  • 4 tops of parsley sprigs, tied into a knot
  • Zest of ½ lemon

The Instructions:-

  1. Bring anchovies, kombu, and 1 1⁄2 cups water to a boil in a 4-qt. saucepan; remove and discard anchovies and kombu with a slotted spoon. Add bonito; remove from heat. Let steep for 5 minutes; pour through a strainer and set dashi aside.
  2. Heat oven to 325°. Bring a large pot of salted water to a boil over high heat. Add chicken; cook until opaque, about 3 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add shrimp; cook until opaque, about 30 seconds. Drain; add to bowl with chicken. Divide mixture among four 6-oz. ramekins; place in a 9″x13″ baking dish.
  3. Whisk dashi, soy sauce, mirin, and eggs in a bowl; pour through a fine strainer into a liquid measuring cup. Pour over shrimp and chicken in ramekins; top with mushroom triangle. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until custard is just set, about 30 minutes.
  4. Divide parsley among custard tops, and continue cooking until parsley is slightly wilted, about 2 minutes. Remove from oven, and transfer ramekins to serving plates; sprinkle with lemon zest before serving.

Diet Labels For “Chawanmushi (Japanese Egg Custard)”:
High-Protein,Low-Carb

Health Labels For “Chawanmushi (Japanese Egg Custard)”:
Sugar-Conscious,Keto-Friendly,Dairy-Free,Peanut-Free,Tree-Nut-Free,Pork-Free,Red-Meat-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free

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The Ingredients:-2 Japanese-style dried anchovies (iriko), heads removed½ (2″x15″) piece kombu2 tbsp. dried bonito flakes1 boneless, skinless chicken breast, cut crosswise into ½”-thick slices, 1½” long4 medium shrimp, heads removed, peeled, and deveined, halved lengthwise1½ tsp. soy sauce1½ tsp. mirin3 eggs2 shiitake mushrooms, stemmed and cut into 2 triangles each4 tops of parsley sprigs, tied into” />

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