Steamed in a dashi-based sauce, this Instant Pot Chawanmushi is a savory Japanese egg custard made with seasonal ingredients. Delicate and silky smooth, it makes a perfect appetizer to start your meal!
RECIPE starts ▶ 00:43
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Prep Time: 20 mins
Cook Time 20 mins
Total Time: 140 mins
Servings: 5 200-ml cups
INGREDIENTS
– Egg Mixture –
1 ¾ cup dashi (400 ml) (Use kombu dashi for vegetarian)
3 large eggs
1 tsp mirin
1 tsp Usukuchi (Light-Color) Soy Sauce (Or use regular soy sauce or gluten-free soy sauce for GF)
½ tsp kosher salt
– Chawanmushi Ingredients –
1 chicken thigh (3.4 oz, 96 g) (skip for vegetarian)
5 shrimp (2.6 oz, 73 g) (skip for vegetarian)
2 Tbsp sake (1 Tbsp each for thigh and shrimp)
1.4 oz carrot (40 g, roughly 1.5”)
5 stalks mitsuba (Japanese parsley)
2.3 oz shimeji mushrooms (65 g) (or any mushrooms)
1 inch Kamaboko (fish cake) (skip for vegetarian)
INSTRUCTIONS with step-by-step pics ▶
#instantpot #chawanmushi #steamedegg #justonecookbook
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How to Make Instant Pot Chawanmushi (Recipe) 茶碗蒸しの作り方 (圧力鍋)
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