Chawanmushi é um clássico aperitivo japonês, um creme de ovos salgado cozido a vapor que é a definição de elegância e subtileza. A sua textura sedosa, semelhante a um pudim, esconde pequenos tesouros de frango e outros ingredientes, tornando cada colherada uma surpresa deliciosa e reconfortante.

Ingredientes

  • 75g de frango picado
  • 2 ovos
  • 2 peças de delicias do mar (crabsticks) raladas
  • 2 colheres de sopa de mirin
  • 1/2 xícara de caldo de galinha
  • 1 colher de chá de pimenta
  • Flocos de algas japonesas para guarnecer

Preparação

  1. Em uma tigela, adicione os ovos, mirin, caldo de galinha, pimenta. Bata suavemente com garfo ou pauzinhos.
  2. Divida o frango picado em duas tigelas pequenas. Usando uma peneira, coe a mistura de ovos igualmente nas duas tigelas.
  3. Cubra cada tigela com papel alumínio.
  4. Vapor por 15 minutos em fogo baixo.
  5. Quando a textura firme, retire a tigela, decore com crabsticks por cima, coloque-a de volta no vapor por uns 2 minutos.
  6. Retire do vaporizador e decore com flocos de algas marinhas.

For our friends who appreciate the delicate art of Japanese cuisine, here is the English version.

Chawanmushi

Chawanmushi, which translates to “steamed in a tea bowl,” is a traditional Japanese savoury egg custard. It’s a dish celebrated for its incredibly smooth, silky texture and its delicate, subtle flavour. Served as an appetiser, it’s a perfect example of the elegance and refinement found in Japanese cooking, where texture is just as important as taste.

The secret to its signature flawless, smooth consistency lies in two key steps: straining the egg mixture and steaming it very gently over a low heat. Straining removes any stringy bits from the egg and ensures there are no bubbles, while gentle cooking prevents the custard from becoming porous or tough. Covering the cups with foil is also crucial to stop condensation from dripping onto the surface and ruining the texture.

This recipe is a wonderful starting point, but Chawanmushi is incredibly versatile. Traditional additions often include shiitake mushrooms, ginkgo nuts, or a single prawn hidden within the custard. You can experiment with whatever small, delicate ingredients you have on hand. The dish is all about discovering the hidden “treasures” as you eat.

Ingredients

  • 75g minced chicken
  • 2 eggs
  • 2 crabsticks, shredded
  • 2 tbsp mirin
  • 1/2 cup chicken stock
  • 1 tsp white pepper
  • Japanese seaweed flakes (nori) to garnish

Method

  1. In a bowl, add the eggs, mirin, chicken stock, and pepper. Beat gently with a fork or chopsticks.
  2. Divide the minced chicken between two small heatproof bowls. Using a sieve, strain the egg mixture equally into the two bowls.
  3. Cover each bowl tightly with foil.
  4. Steam for 15 minutes over a low heat.
  5. When the custard is just set (it should have a gentle wobble), remove the bowls from the steamer, garnish with the shredded crabsticks on top, and place them back in the steamer for another 2 minutes.
  6. Remove from the steamer and garnish with seaweed flakes before serving.