Karen Martini's chawanmushi (savoury steamed egg custard)

Name: Karen Martini's chawanmushi (savoury steamed egg custard)
Cook time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 slices raw chicken breast; 2 green prawns, peeled and deveined; 3 shiitake mushrooms, stems discarded, caps sliced 3mm thick; 3 tbsp podded edamame; 2 spring onions (green and white parts), finely sliced; 1 tsp salt flakes; 2 tsp sake

Karen Martini

July 19, 2021

Chawanmushi with prawns and chicken.William Meppem

easyTime:< 30 minsServes:2

This Japanese savoury custard is very simple to make at home, although it leaves the distinct impression of its creator having a highly evolved skill set. The key here is to not to rush the cooking, letting the custard set slowly and only just, resulting in a silky-smooth finish, the proteins only delicately cooked. You can always use different proteins and vegies, but these are wonderful for beginners.

Ingredients

2 slices raw chicken breast
2 green prawns, peeled and deveined
3 shiitake mushrooms, stems discarded, caps sliced 3mm thick
3 tbsp podded edamame
2 spring onions (green and white parts), finely sliced
1 tsp salt flakes
2 tsp sake

For the custard

3 eggs
350ml miso soup
2 tsp light soy sauce
2 tsp mirin

Method

Step 1
Set a steamer basket over a lightly simmering saucepan of water or set an electric steamer (rice cookers generally have a steamer basket) to a medium-low heat.
Step 2
Whisk the custard ingredients in a medium bowl, then strain through a sieve.
Step 3
Divide the other ingredients between two small bowls or Japanese-style teacups. Pour the custard evenly over them, skimming off any bubbles from the surface.
Step 4
Place the cups in the steamer and cook for 10 minutes. Set aside for 2 minutes to finish setting, then serve.