Chawan-Mushi Recipe

Origin: Japan Period: Traditional

Ingredients:

2 eggs, beaten
360ml Dashi (or water)
1/2 tsp salt
1 tsp sugar
2 tsp soy sauce
20 spinach leaves, shredded
4 prawns
4 scallops
1 cooked chicken thigh, shredded

Chawan-Mushi Preparation:

Method:

In a bowl, combine the egg, dashi, salt, sugar and soy sauce. Divide the mixture between four small bowls or mugs (that are safe to steam) then divide the spinach, prawns, scallops and chicken between the mugs. Cover the tops of the mugs with foil then place in a large pan and fill with boiling water up to half way up the sides of the mugs.

Cover the pan, bring to a boil and steam for about 20 minutes, or until a toothpick inserted into the centre of one of the mugs comes out coated in clean liquid. Serve hot.

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