Chawanmushi

Chawanmushi is a classic Japanese savory custard that’s steamed and served in a delicate cup. Tender chicken pieces, colorful kamaboko fish cake, and shimeji mushrooms are draped in a smooth and silky custard seasoned with dashi soup stock. Learn how to make this famous appetizer for a true Japanese home cooking experience. Your guests will be impressed! {Vegetarian adaptable}
Ingredients:

• 2 chicken tenders (skip for vegetarian)
• 1 Tbsp sake (for marinating the chicken)
• 8 ginkgo nuts (pre-cooked; optional)
• 1.8 oz (50 g) shimeji mushrooms (roughly ½ package for 4 servings)
• 8 slices kamaboko (fish cake) (skip for vegetarian)
• 4 sprigs mitsuba (Japanese parsley) (or 1 green onion/scallion for 4 servings)

For the Custard Mixture

• 3 large eggs (50 g w/o shell)
• 1¾ cups (120 g)dashi (Japanese soup stock; click to learn more) (a rough estimate; read Step 1 under To Make the Custard Mixture; use kombu dashi for vegetarian)
• 1 tsp mirin
• 1 tsp soy sauce (preferably use usukuchi soy sauce (light-colored soy sauce) so the egg mixture will not become too dark)
• ½ tsp kosher salt (Diamond Crystal; use half for table salt)