Recipe: Chawanmushi (Japanese Egg Custard)

For a yummy appetiser, try Bosch Partner Chef John See’s recipe for Chawanmushi, which contains eggs with betaine and choline and shiitake mushrooms – which have potent phytonutrients that help decrease low-density lipoprotein (can clog arteries and make heart attacks and strokes more likely) and very low-density lipoprotein (associated with the development of plaque deposits on artery walls, which narrow the passage and restrict blood flow) – maintaining good cardiovascular health for you and your family.

Serves: 6
Preparation time: 25 minutes
Cooking time: 20 minutes

Ingredients

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4 Whole eggs, lightly beaten, without bubbles
450ml Chicken stock
10g Konbu (Japanese seaweed)
5g Katsuobushi (bonito flakes)
1 tsp Soy sauce
1 tsp Mirin
1 tbsp Cooking sake
1 Boneless chicken thigh, cut into small bite-sized portions
1 Shiitake mushroom, thinly sliced

Instructions

1. Add chicken stock, seaweed, bonito flakes, soy sauce, sake and mirin into a pot.

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2. Bring the mixture to a boil and remove from heat.

3. Allow the mixture to cool down and strain using a fine sieve.
Chef’s tip: Strain the mixture through a fine sieve to ensure smooth consistency of the Chawanmushi.

4. Add the eggs into the mixture and mix well.

5. Place chicken and mushroom into cups or bowls that are suitable for steaming.

6. Distribute egg custard mixture equally into the cups or bowls.

7. Steam in a combi-steam oven or over a steamer for about eight minutes.

8. To see if cooked, insert a toothpick into the middle of the cup or bowl. If the toothpick comes out clean, the Chawanmushi is cooked.

9. Remove and serve.

Bon Appetit!

We’d love to see how it turned out for you, tag us on Instagram @mummyfique.com.

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