Japanese steamed omelette chawan-mushi
4 servings
45 minutes
Chawanmushi is an exquisite dish of Japanese cuisine that embodies the harmony of flavors and textures. Its history roots in traditional Japanese culinary techniques where steaming enhances the natural taste of ingredients. The delicate egg base infused with aromatic dashi becomes velvety and airy. The addition of shrimp and mushrooms like enoki and shimeji adds depth to the seafood and mushroom flavors, creating a refined combination. Soy sauce and mirin complement the composition with subtle sweetness and umami. Chawanmushi is served hot, its softness and richness making it popular as an appetizer or light dish, perfect for leisurely tasting of Japanese gastronomy.
1
Soak the kombu seaweed in water and leave it for 10 minutes.
- Kombu (kelp): 10 g
- Water: 600 ml
2
Bring water with kombu to a boil, then remove from water.
- Kombu (kelp): 10 g
3
Add tuna flakes to boiling water, reduce heat and cook for 2 minutes. Then turn off the heat and let the broth steep for 5-10 minutes.
- Bonito flakes (katsuobushi): 60 g
4
Strain the prepared broth through a fine sieve and cool it down.
- Water: 600 ml
5
Crack the eggs into a bowl, add soy sauce and mirin, whisk together, pour in the broth while continuing to whisk.
- Chicken egg: 4 pieces
- Soy sauce: 12 ml
- Mirin: 12 ml
6
Pour the egg mixture into portioned bowls, cover them with film, place in a steamer, and cook for 15-20 minutes.
- Chicken egg: 4 pieces
7
Cut the shrimp into three parts.
- Peeled shrimp: 80 g
8
Heat olive oil in a pan. Tear the oyster mushrooms, separate the shimeji, season with salt and pepper, and fry them until golden.
- Olive oil: 40 ml
- Oyster mushrooms: 40 g
- Shimeji mushrooms: 40 g
- Salt: to taste
- Ground black pepper: to taste
9
Transfer the cooked mushrooms to a paper towel to remove excess fat.
- Oyster mushrooms: 40 g
- Shimeji mushrooms: 40 g
10
In the same pan, fry the shrimp for 1-2 minutes.
- Peeled shrimp: 80 g
11
Arrange the mushrooms chaotically on the prepared omelet, and also place the shrimp. Drizzle with soy sauce and serve immediately.
- Oyster mushrooms: 40 g
- Shimeji mushrooms: 40 g
- Peeled shrimp: 80 g
- Soy sauce: 12 ml
