Hiyashi Chawanmushi
Introduction to Hiyashi Chawanmushi
Hiyashi Chawanmushi is a chilled version of the classic Japanese savory steamed egg custard. Traditionally, Chawanmushi is served hot, but the chilled variant is becoming increasingly popular, especially in the warmer months. This dish highlights the subtle flavors of its ingredients and is an exquisite example of Japanese culinary finesse.
The name "Chawanmushi" literally means "steamed in a tea bowl" — 'chawan' referring to the tea bowl and 'mushi' meaning to steam. It is often served as part of a Japanese meal and showcases the elegance of understated flavors. The cold version, Hiyashi Chawanmushi, provides a refreshing contrast with its creamy texture and cool temperature.
Ingredients
- Eggs - 3 large
- Dashi stock - 2 cups
- Soy sauce - 1 tablespoon
- Mirin - 1 tablespoon
- Salt - 1/2 teaspoon
- Chicken breast, cut into small cubes - 100g
- Shrimp - peeled and deveined, 100g
- Shiitake mushrooms - 2, thinly sliced
- Ginkgo nuts - 8, canned
- Mitsuba leaves for garnish
Preparation
Start by preparing the primary flavor base, the dashi stock. Traditionally made from a combination of kombu (kelp) and katsuobushi (bonito flakes), dashi is the timeless broth used in many Japanese dishes.
Bring two cups of water to a gentle simmer and add the dashi ingredients if making from scratch. Strain after 5 minutes and allow it to cool.
In a mixing bowl, gently whisk the three eggs. Avoid creating bubbles to preserve a delicate consistency.
Combine the cooled dashi stock with the soy sauce, mirin, and salt. Mix thoroughly.
Cooking Process
Strain the egg mixture through a fine sieve to ensure the smoothest possible texture.
Prepare small cups or bowls suitable for steaming. Place a few pieces of chicken, a shrimp, a few slices of shiitake mushrooms, and a ginkgo nut into each.
Pour the egg mixture into the bowls, filling approximately 3/4 full.
Preheat a steamer and gently place the bowls inside. Steam on low heat.
Use a cooking timer to ensure they steam for 20-25 minutes.
Once set, allow the Hiyashi Chawanmushi to cool to room temperature, then refrigerate until chilled.
Serving Suggestion
Before serving, garnish with mitsuba leaves and possibly a small sprinkle of soy sauce for added umami. This savory custard pairs delightfully with chilled sake or a mild, fragrant green tea. Enjoy this refreshing dish as an elegant appetizer or as part of a traditional Japanese meal. The smooth texture and delicate flavor make each bite a refreshing experience. Embrace the essence of Japanese culinary simplicity and sophistication with every spoonful.