Chawanmushi with Shrimp, Mochi and Komatsuna
Transform chawanmushi into a filling dish with mochi rice cakes! The shrimp and komatsuna mustard greens add a colorful touch.
Photographed by Osamu Enomoto
Calorie count is per serving.
Ingredients (Serves 2)
- 2 eggs
- 4 shrimp (small) (60 g)
- 2 mochi rice cakes (cut into rectangles) (90 g)
- Approx. 1/8 bunch komatsuna Japanese mustard greens (40 g)
- 1/2 tsp salt
- 300 ml dashi (warm)Note
*Or dissolve 1/2 tsp of granulated dashi in 400 ml of hot water.
- Just under 1/2 tsp salt
- Just under 1/2 tsp soy sauce
Wash the komatsuna and pat dry with a cheesecloth or paper towel. Fill a pot with 800 ml of water and place over high heat. Bring to a boil, then add a pinch of salt and the komatsuna. Boil for approx. 1 minute. Immerse in water to cool, and squeeze out excess moisture. Cut off the roots and cut into 4 cm lengths. Cut the mochi pieces in half.
Wash the shrimp and pat dry with a cheesecloth or paper towel. Use a bamboo skewer to devein. Add 400 ml of water to a pot and place over high heat. When it comes to a boil, add the shrimp and boil for approx. 20 seconds. Drain and shell, leaving the tail segments on.
Parboil the shrimp just until they change color.
Add [A] to the dashi, mix thoroughly, and cool. Beat the eggs and slowly stir into the flavored dashi. Strain the liquid. Prepare two heat-resistant dishes that can hold about 400 ml of liquid (but are still small enough to fit into your steamer). Divide the shrimp, mochi, and komatsuna equally between the two dishes and cover with equal amounts of the egg liquid. Use a bamboo skewer to prick any air bubbles. Place the prepared dishes in the steamer basket.
Straining the egg liquid results in a beautiful, smooth custard.
Wrap the steamer lid with a dry cheesecloth (to prevent condensation from falling onto the custard during steaming). Fill the bottom half of the steamer midway with water, cover, and place over high heat. When it comes to a boil, set the steamer basket inside, cover, and steam for 1-1 1/2 minutes at high heat, and then for 8-10 minutes at low heat.