Very first time we ate this dish in our favorite sushi restaurant we felt in love with it. It is the lightest egg custard you can imagine and so easy to make. As far as what goes in beside egg and dashi stock is up to you. The classical version has just shrimp, shitake mushroom, ginkgo nuts and sometimes piece of chicken breast. I didn’t have gingko so I substituted with sweet fresh water chestnut and instead chicken I used ham. Also I didn’t have fresh shitake so I soaked dry mushroom and then simmered in sweetened teriyaki sauce for 15 minutes. I have also added parboiled green beans. If you don’t have a special Chawanmushi bowl with lid you can use coffee mug and cover it with aluminum foil. For each cup, mug or bowl you will need:
Custard:
1 egg
1 cup dashi or chicken stock
Ingredients:
1 shitake mushroom, sliced into strips
2 large raw shrimps, peeled and each cut into 4 pieces
2 green beans, parboiled and cut in half
Small piece of cooked chicken breast
Directions:
Beat the egg in a larger bowl and then add cool stock.
Place all other ingredients in individual bowls and pour egg mixture on top leaving about 1/2” space from top.
Cover the bowls and place in a steamer and steam for 15 – 20 minutes or till custard is set but still moist.
Serve immediately.Ready for egg and stock mixture.
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