Vegetable Chawanmushi (Savoury Steamed Egg Custard)
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Ingredients
- 4 eggs
- 100 g shiitake mushrooms, sliced
- 1 carrots, sliced
- 50 g frozen peas
- 1 tsp dashi stock powder
- 1 tbsp soy sauce
- 1 tbsp mirin
Nutrition (per serving)
- Calories
- 121 kcal
- Protein
- 9.3 g
- Carbohydrate
- 6.5 g
- of which sugars
- 4 g
- Fat
- 5.8 g
- of which saturates
- 1.9 g
- Fibre
- 1.9 g
- Salt
- 1.15 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 shiitake, carrot and peas between four heatproof cups or small bowls.
- 4
Pour the egg mixture over the vegetables, 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 15-18 minutes until the custard is just set but still wobbles slightly in the centre.
- 6
Serve warm, straight from the cups.
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