Chawanmushi is a small Japanese side dish. Its texture is silky smooth and light with a savory umami flavour.
It's usually served in a smaller bowl than miso soup, but I think that's too small, so I make mine way bigger and use a wide ceramic bowl.
Chawanmushi pairs well with a variety of shellfish and mushrooms. Chanterelles or oyster mushrooms are perfect additions to this dish, which is what I suggest using for this recipe. I like to grill half of the mushrooms to use as toppings and cook the other half with the chawanmushi. The chawanmushi is best cooked in a tiered steamer, like the ones used for dumplings. Alternatively, you can achieve similar results using an oven. For this method, simply place the bowls on a baking sheet, cover with aluminum foil, and bake at 350°F (180°C) for 25 to 35 minutes or until the eggs are cooked.
SERVES: 2
PREP: 10 minutes
COOK: 30 minutes
INGREDIENTS
- 4 eggs
- 2½ cups (625ml) doshi
- 1 tbsp (15ml) usukuchi (light soy sauce)
- 1 tbsp (15ml) mirin
- ½ lb (225g) oyster mushrooms, divided
- 2 tbsp (25ml) soy sauce
- 1 tbsp (15ml) chili oil, plus more to serve
- 8 Jumbo shrimp, 4 peeled and 4 unpeeled
- ¼ cup (40g) cooked, shelled edamame
METHOD
-
Preheat the grill to 400°F (200°C).
-
In a medium bowl, whisk the eggs. Add the dashi, usukuchi, and mirin, and lightly whisk to combine. Cover and set aside.
-
With your hands, tear any large mushrooms in half. Keep the small and medium mushrooms whole.
-
Grill half of the mushrooms over medium-high heat for 2 to 3 minutes. Once the mushrooms start to sweat, brush them with soy sauce and chili oil. Continue to cook for 10 to 12 minutes, brushing the mushrooms 2 to 3 times more with soy sauce and chili oil. Transfer the grilled mushrooms to a plate, and set aside.
-
In a wide-bottomed ceramic bowl that can fit into a steamer, place the 4 peeled shrimp, 8 pieces of edamame, and 2 to 4 pieces of the reserved uncooked mushrooms. Pour the egg-dashi mixture over top, filling the bowl. Repeat with another bowl.
- Bring a pot of water to a boil over high heat. Place the steamer onto the pot and set the ceramic bowls within. Cover and reduce the heat to low. Steam for 20 minutes. At the same time, steam the remaining 4 unpeeled shrimp for 10 minutes on the side. Let the bowls cool for 1 to 2 minutes, then top with the grilled mushrooms, the steamed shrimp, and chili oil. Serve hot.
NOTE: the dish can be prepared well in advance to just before the steaming stage. It'sa great dish to serve as the last course of a meal.
Embark on an epic adventure up and down the Pacific Coast to sustainably harvest your own food, master preparation techniques, and make creative dishes.
This starter is ridiculously easy and ridiculously good.
For a classic, all-American pumpkin pie to serve this Thanksgiving, look no further than Dolly Parton and Rachel Parton George’s classic recipe.
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
This recipe by Jamie Oliver brings together chicken, chorizo and seafood onto the barbecue grill to make an amazing medley of flavours.
Singing of summer, this is one of those beautiful dishes that’s at its best when made with bang-in-season zucchinis and tomatoes. An utter joy.
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.
Jamie Oliver’s flavour-packed prawn curry takes just 10 minutes to prepare with no compromise on taste – think juicy prawns, chickpea and mango in a creamy coconut curry sauce, all finished with a crunchy Bombay mix topping.