Chicken and Prawn Chawanmushi
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 150 g chicken breast fillets, diced
- 100 g raw king prawns, peeled and deveined
- 4 eggs
- 60 g shiitake mushrooms, sliced
- 1 tsp dashi stock powder
- 1 tbsp soy sauce
- 1 tbsp mirin
Nutrition (per serving)
- Calories
- 163 kcal
- Protein
- 21.1 g
- Carbohydrate
- 3.6 g
- of which sugars
- 2.3 g
- Fat
- 6.7 g
- of which saturates
- 2.1 g
- Fibre
- 0.4 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 500ml warm water, then whisk in the soy sauce and mirin.
- 2
Beat the eggs in a bowl, then slowly whisk in the dashi mixture until smooth. Strain through a sieve for the smoothest texture.
- 3
Divide the chicken, prawns and shiitake between four heatproof cups or small bowls.
- 4
Pour the egg mixture over, dividing it evenly, and cover each cup tightly with foil.
- 5
Set the cups in a large pan with 2cm of simmering water in the base, cover the pan and steam on a low heat for 18-20 minutes until the custard is just set and the chicken and prawns are cooked through.
- 6
Serve warm, straight from the cups.
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