Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired recipes so I thought I’ld republish these. Arigato!
Steamed egg and mushroom cups (chawanmushi)
Despite its mouthful of a Japanese name, Chawanmushi is a simple dish of beaten eggs and dashi, a Japanese stock. Traditionally steamed in a tea bowl (which is where it gets its name from) it can be served as is or include slices of chicken, fishcake, mushrooms, carrots… the variations are endless.
Preparation time 10 minutes
Cooking time 25 minutes
150g enoki, shimeji or shitake mushrooms
1 tsp vegetable oil
1 small handful chives, finely chopped
600ml dashi or vegetable stock
2 tbsp mirin
½ tsp white pepper
Tamari or Soy sauce, to serve on the side
Preheat the oven to 180c.
Brush or gently wipe the mushrooms. If using shitake, cut or split them into bite size pieces. Heat a large frying pan with the oil. When the oil is hot, throw in the mushrooms. Cook until golden brown. Toss with a little salt and immediately take off the heat. Divide the mushrooms between the ramekins. If you are using enoki and shimeji, you can cook these from raw.
Mix together half the chives, dashi, mirin, pepper and 4 eggs. Gently beat (avoid making too many bubbles) until the egg and dashi are combined. Divide between the ramekins. Place the ramekins into a deep tray and fill with boiling water so it reaches at least half way up the side of the ramekin.
Bake for 15-20 minutes or until the eggs are set but slightly wobbly. Sprinkle with the rest of the chives and serve with a splash of soy/tamari sauce.
Use chestnut mushrooms instead of enoki, shimeji or shitake mushrooms if you can’t get hold of them.
Mirin is a sweet Japanese rice wine similar to sake. Sherry wine would also work as a substitute.