Japanese Cooking Class Part #2 : Chawan Mushi

As I promise, I will post chawan mushi after I posted Maki Sushi. Chawan mushi is egg custard and ussualy served as appetizer and better served as soon as it is cooked.

Chawanmushi (茶碗蒸し,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ.
Source : Wikipedia

Here is a recipe :
Ingredients :
3 eggs
2 cups dashi
6 slices kamaboko
6 small pieces cooked chicken breast
6 shrimps
3 fresh shiitake mushroom, cut
2 tbsp soy souce
pinch of salt
little bit mitsuba

Directions :
In saucepan, boiling dashi and let it cool.

Beat eggs lightly and mix with cooled dashi, salt and soy souce.

Prepare 6 chawan with lid.

cutting a mushroom

Devide chicken, shrimps, mushroom, kamaboko and mitsuba between six chawan, pour in eggs mixture.
Fill large saucepan with 1/4 full of water and boiled.
Turn the heat into medium and place chawan with lid into saucepan.
Cook for 20 - 30 minutes or until custard sets, (you can check readiness with skewer.)

My chawan mushi made from eggs which is contain high protein, (you can read here), it goes to Sanggeth of Art of Cooking Indian Food who is hosting Eat Healthy - Protein Rich Contest.