Mushroom Chawanmushi

Mushroom Chawanmushi is a delicate and savory Japanese steamed egg custard infused with umami flavors from mushrooms and dashi. This vegetarian version offers a silky texture and a comforting taste, perfect for any meal.

Ingredients

• Shiitake mushrooms - 50 grams, sliced
• Enoki mushrooms - 50 grams, trimmed
• Eggs - 2 large
• Dashi stock - 200 ml (vegetarian dashi if preferred)
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Salt - 1/4 teaspoon
• Green onions - 1 tablespoon, finely chopped
• Sesame oil - 1 teaspoon

Steps

1. Preheat the oven to 160°C (320°F).
2. In a small pan, heat sesame oil over medium heat and sauté the shiitake and enoki mushrooms until tender, about 5 minutes. Set aside.
3. In a mixing bowl, whisk together the eggs, dashi stock, soy sauce, mirin, and salt until well combined.
4. Strain the egg mixture through a fine sieve into another bowl to achieve a smooth texture.
5. Divide the sautéed mushrooms evenly between two small ramekins or cups.
6. Pour the strained egg mixture over the mushrooms in the ramekins, filling them about 3/4 full.
7. Prepare a baking dish with hot water, placing the ramekins inside to create a water bath.
8. Cover the ramekins with aluminum foil to prevent water from dripping into the custard.
9. Bake in the preheated oven for 20-25 minutes or until the custard is set but still wobbly in the center.
10. Remove from the oven and let cool slightly before garnishing with finely chopped green onions. Serve warm.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in protein from eggs, supporting muscle health and repair.
• Mushrooms provide essential vitamins and antioxidants, promoting overall health.

Tags