Name: Chawanmushi – Japanese steamed egg custard with Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 large Eggs; 1 1/2 cups Dashi or Chicken Stock; 1 Tsp Mirin or cooking Rice Wine; 1 Tsp light Soya Sauce; 9 – 10 Shrimps, peeled and deveined; 2-3 fresh Shitake Mushrooms, sliced (can use white button mushrooms, if not available); A few Carrot slices; A couple of stalks of Cilantro/Coriander leaf; Salt to taste

Description

A custard with a difference

Scale

Ingredients

3 large Eggs
1 1/2 cups Dashi or Chicken Stock
1 Tsp Mirin or cooking Rice Wine
1 Tsp light Soya Sauce
9 – 10 Shrimps, peeled and deveined
2–3 fresh Shitake Mushrooms, sliced (can use white button mushrooms, if not available)
A few Carrot slices
A couple of stalks of Cilantro/Coriander leaf
Salt to taste

Instructions

Soak the shrimps in 1 Tbsp rice wine for 5 mins. Drain and set aside.
Whisk together eggs, dashi, mirin and soya sauce. Strain the mixture and remove the bubbles.
Place the shrimps in the ramekins. Pour in egg mixture and top off with mushroom, carrot, cilantro.
Cover with foil. Place the ramekins on trivet with water and steam in a pressure cooker for 10 -12 mins.
Take off and serve hot.

Notes

Note : I usually add my own touch to this by sprinkling some finely roasted garlic and some chilli flakes. It helps in giving more flavour to my Indian palate. I at times also use boneless chicken (cut into bite size) or even chicken sausages if I run out of shrimps. Try using the garlic- pepper Tobasco Sauce in the beaten egg mix. That too will bring about a flavour burst to the Chawanmushi

Nutrition

Serving Size: 4