Chawanmunshi

A silky Japanese egg custard infused with dashi, soy, and mirin, steamed with chicken, prawns, and veggies. Light, savoury, and delicately umami-rich. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 12 Aug 2019 in Recipes Japanese

New Update

Main Ingredients	Eggs, Sake
Cuisine	Japanese
Course	Snacks and Starters
Prep Time	0-5 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non Veg

Ingredients

2 eggs
½ teaspoon sake
2 spring onions
½ cup carrots, chopped
2 tablespoons chicken, shredded
2 tablespoons medium prawns, chopped
2 tablespoons mushrooms chopped
½ teaspoon mirin sauce
1 teaspoon dark soy sauce
Salt to taste
1 teaspoon crushed black peppercorns
2 tablespoons dashi stock

Method

Finely chop spring onion whites and greens.
Mix chopped spring onions, carrots, chicken, prawns and mushrooms in a bowl.
Divide this mixture into 3 separate bowls
Break eggs in a large bowl, add sake, mirin sauce, soy sauce, salt, crushed peppercorns and stock and whisk well.
Pass the mixture through a sieve and pour the strained mixture into a bowl.
Place the bowls in a steamer and cook for 8-10 minutes.
Serve hot.

Nutrition Info

Calories	256
Carbohydrates	14.4
Protein	17.8
Fat	14
Other Fiber	Vitamin B12- 1.8mcg

#Prawns (medium) #Spring onions #Salt #Sake #Mushrooms #Eggs #Dark soy sauce #Chicken #Crushed black peppercorns #Carrots