Chawanmushi with Salmon Flakes
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Silky, jiggly, and melt in your mouth 😳 chawanmushi is a savory Japanese steamed egg custard - very easy to make and you can customize the fillings, depending on what you have in the fridge. I added in salmon flakes but you can use mushrooms instead to keep it vegetarian!
Serves 1
Ingredients:
For the salmon flakes:
1 piece of salmon filet
1 tbsp each of mirin, sake, and soy sauce
2 tsps of mirin and soy sauce each
1 tbsp toasted sesame seeds
For egg custard:
1 egg
1/2 cup dashi
1/2 tsp mirin
2-4 thinly sliced carrot rounds
2 sprigs of cilantro or green onion
2 slices of kamaboko (fish cake)
Instructions:
Marinate salmon with all the sauces in the fridge for 30 mins.
Bake at 350 for 15-20 mins or until cooked through.
Flake with a pair of forks then add to a non stick skillet and sauté.
Add in 1-2 more tsps of mirin and soy sauce each and keep cooking until the flakes become crisp and browned.
Lastly add in toasted sesame seeds for a little crunch.
For the chawanmushi, beat together the egg, dashi, and mirin.
To a small steam proof bowl, add the fillings at the bottom.
Run your egg mixture through a sieve before pouring on top of the fillings.
Knock out any air bubbles.
Bring a pot of water to boil, then lower to simmer.
Place your egg cup in and cover, letting it steam for 10 mins.
Insert a skewer into the center to check if it’s done; if only clear liquid comes out, it’s done.