Free Ebook

Simply subscribe to and we will send your eBook directly to your inbox.
Email address
First Name
Last Name
Your email will never be shared
was successfully added to your cart.



Japanese Egg Custard “Chawanmushi”

By 12/09/2014 No Comments

NourishServes: 4

1 boneless, skinless chicken breast, cut crosswise into ½”-thick slices, 1½” long
2 tbsp. soy sauce
2 cups chicken stock
1 knob ginger sliced
¼ cup Japanese-style dried anchovies (iriko), heads removed
1 cup dashi stock
¼ cup kombu, sliced
¼ cup bonito flakes
1½ tsp. soy sauce
2 shiitake mushrooms, stemmed and sliced
1 knob ginger, sliced
1 spring onion, sliced
½ bunch coriander, chopped

In a large pot bring chicken stock to the boil. Add chicken, soy sauce and ginger. Cook until opaque, about 3 minutes. Roughly slice the chicken and divide among four 6-oz. ramekins; place in a 9″x13″ baking dish.

Divide the mushrooms, kombu, bonito flakes, anchovies, ginger slices on top of the chicken in the four ramekins.

In a large mixing bowl, whisk together dashi, soy sauce, mirin and eggs; pour into a liquid measuring cup. Pour over chicken in ramekins; top with coriander and spring onions.

Transfer to a steamer and cook for 8 – 10 minutes or until set.