Foryoueats: Chawanmushi (Japanese Savory Steamed Egg Custard)

Name: Foryoueats: Chawanmushi (Japanese Savory Steamed Egg Custard)
Total time: 50 min
Ingredients: 2 chicken tenders (skip for vegetarian); 1 Tbsp sake (for marinating the chicken); 8 slices kamaboko (fish cake) (skip for vegetarian); 1.8 oz shimeji mushrooms (roughly ½ package); 4 sprigs mitsuba (Japanese parsley) (or 1 green onion/scallion); 8 ginkgo nuts (pre-cooked; optional); For the Custard:; 3 large eggs (50 g each w/o shell); 1¾ cups dashi (Japanese soup stock) (approximately; calculate the exact amount in the instructions; use Kombu Dashifor vegetarian); 1 tsp mirin; 1 tsp soy sauce (use light-colored usukuchi soy sauce, preferably); ½ tsp Diamond Crystal kosher salt

foryoueats.com

This savory Japanese steamed egg custard, Chawanmushi, features tender chicken, fish cake, mushrooms, parsley, and cooked ginkgo nuts in a delicate egg custard base. The custard is flavored with...

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Ingredients

2 chicken tenders (skip for vegetarian)
1 Tbsp sake (for marinating the chicken)
8 slices kamaboko (fish cake) (skip for vegetarian)
1.8 oz shimeji mushrooms (roughly ½ package)
4 sprigs mitsuba (Japanese parsley) (or 1 green onion/scallion)
8 ginkgo nuts (pre-cooked; optional)
For the Custard:
3 large eggs (50 g each w/o shell)
1¾ cups dashi (Japanese soup stock) (approximately; calculate the exact amount in the instructions; use Kombu Dashifor vegetarian)
1 tsp mirin
1 tsp soy sauce (use light-colored usukuchi soy sauce, preferably)
½ tsp Diamond Crystal kosher salt