Steamed Egg (Chawan Mushi)

Prep:

5 m

Cook:

12 m

Ready in:

17 m

Yum

Take egg breakfast to the next level - prepare Scrumptious Japanese egg custard chawanmushi. Tofu-like tender savory egg can be eaten warm or cold!

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Servings: 2

2 eggs

Cooled chicken or fish stock

1 cup

1 dash sake

Soy sauce

1/2 teaspoon

Chopped cooked chicken breast meat

1/2 cup

1 shiitake mushroom, sliced into strips

Fresh parsley, for garnish

2 sprigs

In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small teacups. Pour the egg mixture into each cup until filled.
Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

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