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Karen Martini's chawanmushi (savoury steamed egg custard)

Karen Martini
Karen Martini

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Chawanmushi with prawns and chicken.
Chawanmushi with prawns and chicken.William Meppem

This Japanese savoury custard is very simple to make at home, although it leaves the distinct impression of its creator having a highly evolved skill set. The key here is to not to rush the cooking, letting the custard set slowly and only just, resulting in a silky-smooth finish, the proteins only delicately cooked. You can always use different proteins and vegies, but these are wonderful for beginners.

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Ingredients

  • 2 slices raw chicken breast

  • 2 green prawns, peeled and deveined

  • 3 shiitake mushrooms, stems discarded, caps sliced 3mm thick

  • 3 tbsp podded edamame

  • 2 spring onions (green and white parts), finely sliced

  • 1 tsp salt flakes

  • 2 tsp sake

For the custard

  • 3 eggs

  • 350ml miso soup

  • 2 tsp light soy sauce

  • 2 tsp mirin

Method

  1. Step 1

    Set a steamer basket over a lightly simmering saucepan of water or set an electric steamer (rice cookers generally have a steamer basket) to a medium-low heat.

  2. Step 2

    Whisk the custard ingredients in a medium bowl, then strain through a sieve.

  3. Step 3

    Divide the other ingredients between two small bowls or Japanese-style teacups. Pour the custard evenly over them, skimming off any bubbles from the surface.

  4. Step 4

    Place the cups in the steamer and cook for 10 minutes. Set aside for 2 minutes to finish setting, then serve.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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