Cauliflower Chawanmushi

Cauliflower Chawanmushi is a delightful low-carb twist on the traditional Japanese steamed egg custard, featuring silky eggs infused with the subtle flavors of cauliflower and dashi. This savory dish is perfect for a light meal or appetizer, offering a comforting texture and umami richness.

Ingredients

• Cauliflower - 150 grams, finely grated
• Eggs - 2 large
• Dashi stock - 200 ml (can be made from dashi powder)
• Soy sauce - 1 teaspoon
• Mirin - 1 teaspoon
• Salt - 1/4 teaspoon
• White pepper - a pinch
• Green onions - 1 tablespoon, finely sliced (for garnish)
• Shiitake mushrooms - 2, thinly sliced (optional)

Steps

1. Preheat your oven to 160°C (320°F).
2. In a mixing bowl, whisk together the eggs, dashi stock, soy sauce, mirin, salt, and white pepper until well combined.
3. Gently fold in the grated cauliflower and sliced shiitake mushrooms (if using).
4. Strain the mixture through a fine sieve into another bowl to achieve a smooth texture.
5. Divide the mixture evenly into two ramekins.
6. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
7. Cover the dish with aluminum foil to prevent direct steam.
8. Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove from the oven and let cool for a few minutes before serving.
10. Garnish with sliced green onions before serving.

Nutrition

• Calories: 140
• Protein: 10 g
• Carbs: 6 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 220 mg
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from eggs, aiding in muscle repair and growth.

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