Tuesday, February 12, 2008

Chawan Mushi


  • 60 g Chicken breast (cut to bite-size pieces)
  • 2 teaspoons Light soy sauce
  • 50 g Baked ell (cut into 4 pieces)
  • 4 Fresh shiitake mushrooms (stem discarded)
  • 4 Large shrimps (peeled and de-vein)
  • 1 tablespoon 3 cm lengths of mitsuba or parsley stalks
  • 8 Gingko nuts (peeled, blanched and thin skins removed)
  • 2 Large eggs
  • 350 ml Basic dashi stock (Japanese fish stock)
  • 3 teaspoons Light soy sauce
  • A little shredded yuzu orange or lemon peel to garnish


  • Sprinkle the chicken with the soy sauce.

  • Assemble the eel, mushrooms, shrimps, mitsuba or parsley stalks and gingko nuts.

  • Break the eggs in a bowl and mix gently with chopsticks to avoid making bubbles.

  • Add the dashi stock and soy sauce. Mix well and strain.

  • Divide all the assembled ingredients among 4 individual china bowls or cups with lids and pour in the egg mixture.

  • Steam for 10 minutes over medium heat.

  • Served garnished with yuzu orange or lemon peel.

No comments: