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CHAWAN-MUSHI (Steamed Egg Custard in Individual Bowls), Japanese

  • 3 large eggs
  • 2 ½ cups dashi or chicken stock, cooled
  • 1 ½ tsp. salt
  • 1 tbsp. sugar
  • 1 tsp. soy sauce
  • ½ tsp. sherry
  • ½ tsp. ajinomoto (mono sodium glutamate)
  • ¾ cup chicken meat, cut in small pieces
  • 10 slices kamaboko (fish cake), 1/8 inch thick
  • 10 pieces shiitake (dried mushroom), well soaked in water
  • 1 or 2 pieces bamboo shoots, slices lengthwise
  • 10 leaves spinach, boiled and cut in 1 ½-inch lengths
  • Dashi for Chswan-Mushi

  • 2 ½ cups water
  • ¼ cup hana-gstsuo (shaved dried bonito)
  • 3-inch square konbu (dried kelp)
Preparation Instructions

Break the eggs in a mixing bowl and beat well. Add the cooled stock and seasonings and mix well. In individual bowls, arrange 5 to 7 pieces of chicken meat, 2 slices of kamaboko, 2 pieces of shiitake from which water has been drained, and 2 slices of bamboo shoots. Pour the egg mixture over this and place spinach on top, then put the lids on the bowls. Place the bowls in a boiling steamer and steam them for 20 to 25 minutes over a slow fire, The Chawan-Mushi is ready to serve if clear liquid comes out when it is pressed lightly with a spoon. Serves 5.

Dashi for Chawan-Mushi

Put kelp and water in a saucepan and boil. When water starts to boil, take out the kelp, put the shaved bonito in the saucepan and turn off the fire. Let bonito sink to the bottom of the pan, and use the clear liquid.

Chicken Stock

Boil chicken bones and neck for 20 to 30 minutes and use the clear soup.

Contributed by Mrs. Hisae Morikawa, 1950

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