Vegetable Chawanmushi

Vegetable Chawanmushi is a silky, savory Japanese egg custard that showcases a medley of seasonal vegetables, making it a nourishing and delightful dish. This vegetarian version is perfect for a light lunch, offering a delicate balance of flavors and textures.

Ingredients

• Eggs - 2 large
• Dashi stock - 200 ml
• Soy sauce - 1 teaspoon
• Mirin - 1 teaspoon
• Salt - 1/4 teaspoon
• Carrot - 30 grams, finely diced
• Mushrooms (shiitake or enoki) - 30 grams, finely chopped
• Spinach - 30 grams, blanched and chopped
• Green onion - 1 stalk, finely sliced
• Tofu - 50 grams, cubed

Steps

1. In a mixing bowl, whisk together the eggs, dashi stock, soy sauce, mirin, and salt until well combined.
2. Strain the mixture through a fine mesh sieve into another bowl to ensure a smooth custard.
3. Prepare small cups or ramekins and evenly distribute the diced carrot, chopped mushrooms, spinach, green onion, and cubed tofu among them.
4. Gently pour the egg mixture over the vegetables in each cup, filling them about 80% full.
5. Cover each cup tightly with aluminum foil to prevent water from entering during steaming.
6. Place the cups in a steamer basket over simmering water, making sure the water does not touch the custard.
7. Steam for about 15-20 minutes, or until the custard is set but still slightly wobbly in the center.
8. Carefully remove the cups from the steamer and let them cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 200 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• High in protein from eggs and tofu, promoting muscle health.
• Rich in vitamins and minerals from the assorted vegetables, supporting overall well-being.

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