Japanese Steamed Egg
This easy Japanese steamed egg (chawanmushi) recipe combines silky egg custard with tender chicken cubes and crab meat. Topped with a savory homemade Dashi Sauce, it tastes just like the ones you get in top-notch Japanese restaurants!
Servings: 2 people
Ingredients
- 2 large eggs
- 100 g boneless, skinless chicken breast cut into 6 small cubes
- 25 g crab meat divided
- 150 ml Dashi Broth
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- scallions cut into small rings, for garnishing
- 60 ml Dashi Sauce optional
Instructions
- Place the chicken cubes and crab meat in the bottom of each chawanmushi cup, reserving some crab meat for topping.
- In a bowl, crack the eggs and beat well. Add the Dashi Broth, soy sauce, and mirin, and mix well to combine.
- Strain the egg mixture twice through a fine-mesh strainer.
- Carefully pour the egg mixture into the chawanmushi cups, making sure there are no air bubbles on the surface.Pro Tip: If you notice any small bubbles on the surface, gently tap the cup on the counter or pop the bubbles with a toothpick before steaming.
- Cover the cups and steam for 15 minutes, or until the egg mixture is set.
- Spoon the Dashi Sauce over the steamed eggs. Garnish with the reserved crab meat and scallions, and serve immediately.
Video
Nutrition
Serving: 2people | Calories: 148kcal | Carbohydrates: 2g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 201mg | Sodium: 658mg | Potassium: 344mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg