Appetizer

Chawanmushi

An exceptionally smooth Japanese dashi egg custard with fully cooked chicken, shrimp, and shiitake, gently steamed without bubbles.

What you’ll need

• eggs: 4 pcs
• dashi: 600 ml
• chicken thigh: 200 g
• shrimp: 160 g
• shiitake mushrooms: 120 g
• tamari soy sauce: 25 ml

How to make it

1. Cut the chicken into 1.5 cm pieces, halve the shrimp, and slice the shiitake thinly. Mix with 5 ml tamari.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.