A unique savory Japanese egg custard; prepared by steaming in a cup or a small bowl. Translated; chawan means tea cups or rice bowls, and mushi means to steam. There are so many variations of this recipe.
I haven’t had any two that were alike from any two Japanese restaurants. This recipe combines chicken and kamaboko for a sweet and savory custard made with dashi broth instead of milk.
1/4 lb boneless, skinless chicken thigh, bite-size pieces 1 tsp. Aloha shoyu 1 tsp. sake 3 large eggs, well beaten 2 ½ c. dashi , room temperature or chilled 1 TB Aloha shoyu 1TB mirin 1/2 tsp. salt 4 fresh shiitake mushrooms, stem removed, thinly sliced 8 thin slices kamaboko 12 ginko nuts 4 leaves mitsuba (Japanese parsley)
In a medium mixing bowl; toss chicken pieces with soy sauce and sake. Set aside. In a large mixing bowl; beat eggs. Set aside. In a medium mixing bowl; combine dashi, soy sauce, mirin and salt. Gradually add the dashi mixture into the egg. Strain the egg mixture.
Remove chicken from marinade; discard marinate. Divide chicken, mushrooms, kamaboko and ginko nuts into bottom of four heat resistant large tea cups, or bowls. Fill each cup to 3/4 full with the egg mixture. Place in a saucepot large enough to hold cups; add water to cover half way up the sides of cups. Place a cloth under the cover of the steamer to keep any moisture from dripping onto cups.
Cover and steam over medium heat for 20 minutes, or place foil-covered cups in a water filled baking pan and cook in a preheated 425 degree oven for 30 minutes. The chawan mushi is done when a toothpick inserted in the center comes out clean. The custard should be set with no liquid on the surface. Top with mitsuba leaves.