Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 3 medium eggs
- 1.5 tbsp soy sauce
- 1/4 tsp salt
- 1 tsp sugar
- 2 cups of low-sodium vegetable broth
- 2 pieces of skinless, boneless chicken thigh cut into bite-sized pieces
- 4 mini bella or white button mushrooms, thinly sliced
- 1/2 cup of frozen peas
Equipment
- Bowl
- Whisk, fork or chopstick
- 6 small cups
- Flat-bottomed pot and lid big enough to hold the small cups
- Foil
Chawanmushi is a classic Japanese appetizer served in a cup. This savory, silky steamed egg custard may look difficult, but it’s a simple yet versatile recipe that will delight any guest. It’s traditionally served hot, but chawanmushi can also be served cold the following day.
How to Make Chawanmushi
- In a medium bowl, crack the eggs, add the soy sauce, salt, and sugar. Whisk/mix gently to avoid air bubbles. Add the vegetable broth into the mixture and gently stir until uniform.
- Distribute the chicken, mushrooms and frozen peas equally between the 6 cups.
- Pour the egg mixture equally into the cups. Cover each cup tightly with foil.
- Fill your pot with 2 inches of water and bring to a boil with the lid on. Gently place the cups into the pot and close the lid to steam.
- Steam on high for two minutes. While steaming, avoid opening the lid. You should see active, rumbling bubbles during this time.
- Turn down the heat to low and steam for 12 minutes. You should see small, periodic bubbles during this time.
- Turn off heat and let it sit for five minutes.
- Carefully take out the cups as they will be very hot.
- Garnish the chawanmushi with cooked peas and serve it warm with a spoon.