Chawanmushi is a small Japanese side dish. Its texture is silky smooth and light with a savory umami flavour.
It's usually served in a smaller bowl than miso soup, but I think that's too small, so I make mine way bigger and use a wide ceramic bowl.
Chawanmushi pairs well with a variety of shellfish and mushrooms. Chanterelles or oyster mushrooms are perfect additions to this dish, which is what I suggest using for this recipe. I like to grill half of the mushrooms to use as toppings and cook the other half with the chawanmushi. The chawanmushi is best cooked in a tiered steamer, like the ones used for dumplings. Alternatively, you can achieve similar results using an oven. For this method, simply place the bowls on a baking sheet, cover with aluminum foil, and bake at 350°F (180°C) for 25 to 35 minutes or until the eggs are cooked.
SERVES: 2
PREP: 10 minutes
COOK: 30 minutes
INGREDIENTS
- 4 eggs
- 2½ cups (625ml) doshi
- 1 tbsp (15ml) usukuchi (light soy sauce)
- 1 tbsp (15ml) mirin
- ½ lb (225g) oyster mushrooms, divided
- 2 tbsp (25ml) soy sauce
- 1 tbsp (15ml) chili oil, plus more to serve
- 8 Jumbo shrimp, 4 peeled and 4 unpeeled
- ¼ cup (40g) cooked, shelled edamame
METHOD
-
Preheat the grill to 400°F (200°C).
-
In a medium bowl, whisk the eggs. Add the dashi, usukuchi, and mirin, and lightly whisk to combine. Cover and set aside.
-
With your hands, tear any large mushrooms in half. Keep the small and medium mushrooms whole.
-
Grill half of the mushrooms over medium-high heat for 2 to 3 minutes. Once the mushrooms start to sweat, brush them with soy sauce and chili oil. Continue to cook for 10 to 12 minutes, brushing the mushrooms 2 to 3 times more with soy sauce and chili oil. Transfer the grilled mushrooms to a plate, and set aside.
-
In a wide-bottomed ceramic bowl that can fit into a steamer, place the 4 peeled shrimp, 8 pieces of edamame, and 2 to 4 pieces of the reserved uncooked mushrooms. Pour the egg-dashi mixture over top, filling the bowl. Repeat with another bowl.
- Bring a pot of water to a boil over high heat. Place the steamer onto the pot and set the ceramic bowls within. Cover and reduce the heat to low. Steam for 20 minutes. At the same time, steam the remaining 4 unpeeled shrimp for 10 minutes on the side. Let the bowls cool for 1 to 2 minutes, then top with the grilled mushrooms, the steamed shrimp, and chili oil. Serve hot.
NOTE: the dish can be prepared well in advance to just before the steaming stage. It'sa great dish to serve as the last course of a meal.
Embark on an epic adventure up and down the Pacific Coast to sustainably harvest your own food, master preparation techniques, and make creative dishes.
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly and boy do they sing together!
Steph was a Jamaican chef Helen worked with many years ago in Melbourne.
Muhammara is a spicy Levantine dip made from red peppers and walnuts.
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs).
There are many ways to make cabbage delicious but it’s hard to improve on butter.
From the heart of Indian sweet culture, these combine tropical mango pulp with desiccated coconut.
This tart is the kind of dessert you'll spot behind glass in a typical Italian Pasticceria
This dish is a celebration of textures: crunchy tofu cutlet, creamy Makhani Sauce (page 30), and refreshingly crisp cabbage.
Easy to make and versatile, these stir-fried noodles suggest inebriation to the extent that after a night of drinking, many people crave noodles like these-salty garlicky, spicy, and herbaceous.
A twist on your standard fajitas with even bolder flavours.
