Chawanmushi (Japanese steamed egg custard)
Eggs, shrimp, and chicken provide gentle protein and good satiety without extra carbohydrates. Steaming keeps the texture silky and delicate, while shiitake, hondashi, and mirin add deeper umami notes. The dish feels light but still substantial, which makes it a calm keto dinner option.
Bring the water (200 g) almost to a boil, stir in the hondashi stock powder (2 g), and let the liquid cool slightly. Cut the chicken fillet (40 g) into small pieces, slice the shiitake mushrooms (30 g) thinly, and peel the shrimp (60 g), cutting them in half if needed.
Gently mix the eggs (100 g) with the warm broth, mirin sauce (15 g), soy sauce (2 g), and table salt (1 g), trying not to whip in too much foam. Strain the mixture through a sieve so the custard turns out smoother.
Divide the chicken, shiitake, and shrimp between heatproof cups. Pour over the egg mixture, cover the cups with foil, and steam for about 12 minutes until the custard is set but still tender.
After turning off the heat, let the chawanmushi rest covered for another 10 minutes. Serve right away while the steamed egg custard stays soft and juicy.
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