Gluten-Free Chawanmushi (Savory Egg Custard)
A delicate and savory Japanese steamed egg custard with chicken and mushrooms, made without soy sauce in the dashi.
Ingredients
- 4 Egg
- 2 cups Dashi Stock
- 1/2 cup Chicken Thigh
- 1/2 cup Shiitake Mushrooms
- 1 tsp Coconut Aminos
- 1/4 tsp Salt
- 1 stalk Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thigh into small pieces and thinly slice shiitake mushrooms.
- 2In a bowl, whisk together eggs, dashi stock, coconut aminos, and salt until well combined.
- 3Divide chicken and mushrooms evenly among four small custard cups or ramekins.
- 4Pour the egg mixture over the chicken and mushrooms in each cup.
- 5Cover each cup with aluminum foil or a lid.
- 6Steam the custard cups in a steamer or on a rack in a pot with simmering water for 20-25 minutes, or until the custard is set but still slightly wobbly.
- 7Garnish with chopped green onions and serve warm.
Substitutions
Soy Sauce → Coconut Aminos
Allergy
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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