Steamed Egg Custard Soup

Japanese Steamed Egg Custard Soup Recipe with Chicken, Prawns, Eel, and Yuzu

Region / culture: Japan | Servings: 4

Introduction

Steamed Egg Custard Soup is a traditional Japanese dish that is both comforting and nutritious. This delicate soup is made by steaming a mixture of beaten eggs, dashi broth, and various ingredients such as chicken, prawns, sea eel, lily bulb, ginkgo nuts, and Japanese honewort. The result is a silky smooth custard-like texture that is both satisfying and delicious.

History

Steamed Egg Custard Soup, also known as Chawanmushi in Japanese, has a long history in Japanese cuisine. It is believed to have originated during the Edo period in Japan (1603-1868) and was traditionally served as a side dish in tea ceremonies. Over time, the recipe has evolved to include a variety of ingredients, making it a versatile and popular dish in Japanese households.

Ingredients

80 g boned chicken thigh, cut into small bite-sized pieces
dash of sake and light soy sauce
4 prawns, shelled
dash of salt
1 sea eel (commercially grilled), cut lengthwise into halves and again cut across into 1 cm wide strips
0.25 lily bulb, flaked and lightly boiled
8 ginkgo nuts, shelled with soft skin removed
0.33 bunch of Japanese honewort, discard the leaves and cut the stalk into 1.5 cm sections
400 cc dashi
15 cc mirin
15 cc light soy sauce
0.5 tsp salt
2 eggs, well beaten until smooth
0.25 yuzu, rind cut into several pieces

How to prepare

Boil the chicken pieces until they turn white on the surface.
Soak them in cold water and drain.
Sprinkle sake and light soy sauce evenly over the chicken, and coat them using your fingers.
Set the chicken aside for 5 to 6 minutes.
Make a shallow cut on the dorsal side of the prawns to devein them. Sprinkle with salt and rub well. Rinse in water and drain. Cut them into halves.
In a mixing bowl, combine dashi, mirin, light soy sauce, and salt. Blend thoroughly.
Add the already beaten eggs and mix thoroughly.
Strain the mixture through a narrow meshed strainer for a smoother texture.
Place the chicken, prawns, sea eel, lily bulb, ginkgo nuts, and Japanese honewort into small heatproof bowls. Pour in the egg mixture.
Cover the bowls and cook them in a preheated steamer over high heat for the first 3 minutes.
After checking that the surface of the egg mixture has a whitish hue, reduce the heat to low and cook for an additional 15 to 20 minutes.
Pierce a bamboo skewer through the center of the egg custard to check whether the soup is clear.
Remove the bowls from the steamer and top them with yuzu rind.

Variations

Add diced tofu or mushrooms for a vegetarian version of the soup.
Substitute the protein with seafood such as scallops or fish for a different flavor profile.
Experiment with different vegetables such as spinach or bamboo shoots for added texture and flavor.

Cooking Tips & Tricks

Be sure to strain the egg mixture through a narrow meshed strainer for a smoother texture.

- Cook the soup in a preheated steamer over high heat for the first 3 minutes, then reduce the heat to low and continue cooking for an additional 15 to 20 minutes.

- Check the doneness of the soup by piercing a bamboo skewer through the center of the egg custard to ensure the soup is clear.

- Top the finished soup with yuzu rind for a burst of citrus flavor.

Serving Suggestions

Steamed Egg Custard Soup can be served as a standalone dish or as part of a traditional Japanese meal. It pairs well with steamed rice and a side of pickled vegetables for a complete and satisfying meal.

Cooking Techniques

Steaming is the key cooking technique for making Steamed Egg Custard Soup. This gentle cooking method allows the eggs to set slowly and evenly, resulting in a smooth and creamy texture.

Ingredient Substitutions

If sea eel is not available, you can substitute it with cooked shrimp or crab meat.

- Japanese honewort can be replaced with spinach or watercress for a similar taste and texture.

- Dashi can be substituted with chicken or vegetable broth for a different flavor profile.

Make Ahead Tips

Steamed Egg Custard Soup can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the soup in a steamer or microwave before serving.

Presentation Ideas

Serve Steamed Egg Custard Soup in individual heatproof bowls for an elegant presentation. Garnish with a sprinkle of chopped green onions or a drizzle of sesame oil for added flavor and visual appeal.

Pairing Recommendations

Pair Steamed Egg Custard Soup with a side of steamed rice and a simple salad for a complete and balanced meal. Green tea or sake makes a refreshing beverage choice to accompany this dish.

Storage and Reheating Instructions

Store any leftover Steamed Egg Custard Soup in an airtight container in the refrigerator for up to 2 days. Reheat the soup in a steamer or microwave until heated through before serving.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 8g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 6% DV

- Calcium: 4% DV

- Iron: 8% DV

Alergens

Contains eggs, shellfish (prawns), and soy (light soy sauce)

Summary

Steamed Egg Custard Soup is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a nutritious option for a light meal or appetizer.

Summary

Steamed Egg Custard Soup is a classic Japanese dish that is both comforting and nutritious. With a silky smooth texture and a delicate flavor, this soup is perfect for a light meal or appetizer. Experiment with different ingredients and variations to create your own unique version of this traditional dish.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day, and I was visiting my dear friend Mei Ling in her quaint little village in China. Mei Ling was known throughout the village for her incredible cooking skills, and I was always eager to learn new recipes from her.

As we sat down for lunch that day, Mei Ling served me a bowl of the most delicious Steamed Egg Custard Soup I had ever tasted. The silky smooth texture and delicate flavor of the soup was unlike anything I had ever experienced before. I immediately knew that I needed to learn how to make this dish myself.

After finishing our meal, I begged Mei Ling to teach me her secret recipe. She chuckled and agreed, telling me that the recipe had been passed down through generations in her family. She took me to her kitchen and began to show me the steps to make the soup.

First, Mei Ling cracked several eggs into a bowl and gently beat them until they were well mixed. She then added chicken broth, soy sauce, and a dash of sesame oil to the eggs, stirring everything together until it was well combined. Next, she poured the mixture into individual bowls and placed them into a steamer to cook.

As the soup steamed, Mei Ling shared with me the story of how she had learned to make this dish. She told me that her grandmother had taught her the recipe when she was just a young girl, passing down the knowledge that had been in their family for generations.

Mei Ling's grandmother had learned the recipe from a traveling chef who had visited their village many years ago. The chef had taught her the secrets of creating the perfect Steamed Egg Custard Soup, and Mei Ling had cherished the recipe ever since.

After the soup had finished steaming, Mei Ling carefully removed the bowls from the steamer and garnished them with thinly sliced green onions and a sprinkle of black pepper. She handed me a bowl and watched as I took my first spoonful.

The soup was everything I had hoped for and more. The creamy texture of the custard paired perfectly with the savory broth, creating a harmonious blend of flavors that danced on my taste buds. I savored every bite, feeling grateful to Mei Ling for sharing her family's recipe with me.

As I finished my bowl of soup, Mei Ling smiled and patted my hand. "Now you know the secret of making Steamed Egg Custard Soup," she said. "Pass it on to your own family and friends, so that this recipe may continue to bring joy and comfort to others for generations to come."

And so, I left Mei Ling's village that day with a heart full of gratitude and a newfound passion for cooking. I have since shared her recipe with my own family, who have come to love the dish just as much as I do. Every time I make Steamed Egg Custard Soup, I am reminded of that fateful day in Mei Ling's kitchen and the bond that we shared over a simple bowl of soup.