Yes, you read that right. It’s not English, it’s Japanese. My grandma made chawan mushi on new years growing up. And it’s one of my most favorite things to eat. It’s a savory custard. Which sounds weird, and most people think it is, until they try it. And then they think it’s kind of delicious.
You’re technically suppose to make it in a chawan mushi cup, aren’t they cute? But you can use a regular cup and some foil in a pinch.
Recipe
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soup stock, I used swanson chicken soup stock (stock, not broth)
1t light soy sauce
1T mirin, this is a rice wine and looks like this
dash of salt
4 eggs
4 shrimps
cooked chicken
shitake mushrooms (I buy the dried kind and hydrate when I need them)
spinach
udon noodles, you can get these at the grocery store in the Asian aisle
1. Mix the soup stock with the soy sauce, mirin, salt and eggs
2. Strain the mixture through a sieve. You want it to be very smooth
3. Fill your cups (this recipe makes around 4) with 1 piece of shrimp, a small piece of chicken, a mushroom, some spinach and 1-2 noodles. The cups are small, you won’t be able to fit too much.
4. Top the cups with the egg mixture and cover with lids or foil.
5. Fill a deep pot with about 1″ of water or enough to come up the sides of the cup by about half.
6. Steam cups for about 12-15 minutes, or until the custard sets.
7. Remove and enjoy!