Ruth_
Tasty Apprentice
Indulge in the silky and savory delight of Chawanmushi, a traditional Japanese steamed egg custard filled with delicious ingredients.
**Ingredients**:
- 4 large eggs
- 2 cups dashi (Japanese soup stock)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp salt
- 4 small shrimp, peeled and deveined
- 4 small shiitake mushrooms, stems removed
- 4 small pieces of chicken thigh, boneless and skinless
- 4 slices kamaboko (fish cake)
- Fresh cilantro or mitsuba leaves, for garnish
**Instructions**:
1. **Prepare the Egg Mixture**:
- In a bowl, beat the eggs gently to avoid creating too many air bubbles.
- Add dashi, soy sauce, mirin, and salt to the beaten eggs. Mix well and strain the mixture through a fine sieve to ensure a smooth custard.
2. **Prepare the Cups**:
- Divide the shrimp, shiitake mushrooms, chicken pieces, and kamaboko among four chawanmushi cups or heatproof bowls.
3. **Fill the Cups**:
- Pour the egg mixture over the ingredients in each cup, filling them about three-quarters full.
4. **Steam the Custard**:
- Preheat a steamer. Place the cups in the steamer and cover them with lids or aluminum foil to prevent water from dripping into the custard.
- Steam over medium-low heat for 15-20 minutes, or until the custard is set but still slightly jiggly in the center.
5. **Serve**:
- Garnish with fresh cilantro or mitsuba leaves.
- Serve the Chawanmushi hot.
**Ingredients**:- 4 large eggs
- 2 cups dashi (Japanese soup stock)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp salt
- 4 small shrimp, peeled and deveined
- 4 small shiitake mushrooms, stems removed
- 4 small pieces of chicken thigh, boneless and skinless
- 4 slices kamaboko (fish cake)
- Fresh cilantro or mitsuba leaves, for garnish
**Instructions**:1. **Prepare the Egg Mixture**:
- In a bowl, beat the eggs gently to avoid creating too many air bubbles.
- Add dashi, soy sauce, mirin, and salt to the beaten eggs. Mix well and strain the mixture through a fine sieve to ensure a smooth custard.
2. **Prepare the Cups**:
- Divide the shrimp, shiitake mushrooms, chicken pieces, and kamaboko among four chawanmushi cups or heatproof bowls.
3. **Fill the Cups**:
- Pour the egg mixture over the ingredients in each cup, filling them about three-quarters full.
4. **Steam the Custard**:
- Preheat a steamer. Place the cups in the steamer and cover them with lids or aluminum foil to prevent water from dripping into the custard.
- Steam over medium-low heat for 15-20 minutes, or until the custard is set but still slightly jiggly in the center.
5. **Serve**:
- Garnish with fresh cilantro or mitsuba leaves.
- Serve the Chawanmushi hot.
Thanks for the awesome recipe suggestion! 
