Silky Chawanmushi with Prawn, Shiitake and Yuzu

⏱ 45 min · Serves 4

A whisper-soft savoury egg custard, steamed until it wobbles like set silk. Dashi does the heavy lifting here — sweet prawn, earthy shiitake and a flash of yuzu zest turn four eggs into something quietly spectacular.

Per serving: 118 kcal · 12.5g protein · 3.2g carbs · 6.1g fat

Ingredients

• 3 large eggs (about 150g beaten)
• 450ml dashi (from 5g kombu + 8g katsuobushi, or good instant dashi)
• 1 tsp light soy sauce (usukuchi if you have it)
• 1 tsp mirin
• 1/4 tsp fine salt
• 4 raw king prawns, peeled and deveined
• 2 fresh shiitake mushrooms, stems removed, thinly sliced
• 4 slices kamaboko fish cake (optional)
• 8 mangetout, blanched and halved diagonally
• 1 tsp sake (for marinating prawns)
• Finely grated zest of 1/4 yuzu (or lemon), to finish
• 2 sprigs mitsuba or a few coriander leaves

Method

1. If making dashi from scratch: soak the kombu in 500ml cold water for 20 minutes, heat gently to just below a simmer, remove the kombu, add the katsuobushi, turn off the heat and steep 2 minutes. Strain through a fine sieve and cool to room temperature.
2. Toss the prawns with the sake and a pinch of salt. Divide the prawns, shiitake and kamaboko between four heatproof cups or ramekins (about 200ml each).
3. Beat the eggs gently with chopsticks or a fork — avoid whisking in air. Stir in the cooled dashi, soy, mirin and salt. The ratio is roughly 1 part egg to 3 parts dashi.
4. Strain the mixture twice through a fine sieve into a jug. This is the single most important step for a glassy texture. Skim off any bubbles.
5. Pour into the cups, filling to about 1cm below the rim. Cover each with foil or a lid.
6. Set up a steamer with water at a bare simmer. Add the cups, wedge the lid slightly ajar with a chopstick to keep the heat low, and steam over gentle heat for 12–14 minutes.
7. Test with a skewer near the edge: the custard should be just set and any liquid that rises should be clear, not cloudy. If still loose, give it 2–3 minutes more.
8. Top each with mangetout, mitsuba and a fine grating of yuzu zest. Serve warm, with a spoon.