Chawanmushi with Shrimp
If you have around 50 minutes to spend in the kitchen, Chawanmushi with Shrimp might be a spectacular gluten free, dairy free, and pescatarian recipe to try. This recipe makes 2 servings with 74 calories, 6g of protein, and 3g of fat each. For 85 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A few people really liked this beverage. A mixture of kamaboko, soy sauce, mirin, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 14 foodies and cooks. It is brought to you by Just One Cookbook. Overall, this recipe earns a not so excellent spoonacular score of 17%. Similar recipes are Chawanmushi with Matsutake Mushroom, Chawanmushi (Savory Steamed Egg Custard), and Bluestem's Chawanmushi with Hon Shimeji, Scallion, and Dashi.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
½ cup dashi stock
2 dried shiitake mushrooms
1 large egg
½ tsp. mirin
4 mitsuba
4 cooked ginkgo nuts
1 Tbsp. sake
¼ tsp. salt
4 shrimp
¼ tsp. soy sauce
3 Tbsp. water
2 Tbsp. ikura (salmon roe)
4 thin slices Kamaboko (Japanese fish cake)
2 pieces of uni (sea urchin)
Equipment:
bowl
measuring cup
whisk
sieve
aluminum foil
skewers
pot
Cooking instruction summary:
In a small bowl, combine dried shiitake and water. Let it soak for 15 minutes. When shiitake becomes soft, cut each into quarters. Keep the water.Put the water from Step 1 into a measuring cup, and then fill with dashi stock until you have ½ cup of liquid.Cut chicken into small cubes so that they will be cooked fast. Peel and devein shrimp if necessary. Marinate chicken and shrimp in sake for 15 minutes (sake will get rid of fishy/meaty taste and smell).Whisk the egg in a medium bowl. Add Seasonings and dashi stock mixture from Step 2.Then strain the mixture through a sieve into another bowl.Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.Divide all the ingredients into 2 cups. I start with chicken, shiitake, ginkgo nuts, and shimeji. Then put kamaboko, shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup).Gently pour the egg mixture into the cups to avoid creating bubbles. Instead of covering the ingredients completely with egg, leave some exposed so it will look nicer when cooked. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp and/or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.Serve warm with uni and ikura on the side (optional). Place them on top right before you eat.
Step by step:
1. In a small bowl, combine dried shiitake and water.
2. Let it soak for 15 minutes. When shiitake becomes soft, cut each into quarters. Keep the water.
3. Put the water from Step 1 into a measuring cup, and then fill with dashi stock until you have ½ cup of liquid.
4. Cut chicken into small cubes so that they will be cooked fast. Peel and devein shrimp if necessary. Marinate chicken and shrimp in sake for 15 minutes (sake will get rid of fishy/meaty taste and smell).
5. Whisk the egg in a medium bowl.
6. Add Seasonings and dashi stock mixture from Step 2.Then strain the mixture through a sieve into another bowl.Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.Divide all the ingredients into 2 cups. I start with chicken, shiitake, ginkgo nuts, and shimeji. Then put kamaboko, shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup).Gently pour the egg mixture into the cups to avoid creating bubbles. Instead of covering the ingredients completely with egg, leave some exposed so it will look nicer when cooked.
7. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).
8. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp and/or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.
9. Serve warm with uni and ikura on the side (optional).
10. Place them on top right before you eat.
Nutrition Information:
covered percent of daily need
