Recipe for Chawanmushi (Japanese Egg Custard)

A recent study by the Singapore Heart Foundation found that 1 out of 3 deaths in Singapore are due to heart disease or stroke. The average Singaporean suffers from heart failure at around age 61.

To encourage healthy eating, Bosch has curated recipes with partner chefs that are both delicious and heart-healthy. We share the recipe by Chef John See  for chawanmushi (Japanese egg custard). Chawanmushi is a savoury dish eaten as an appetiser and eaten with a spoon.

Recipe: 

Serves: 6
Preparation time: 25 minutes
Cooking time: 20 minutes

Ingredients:
4 Whole eggs, lightly beaten, without bubbles (Eggs are rich in several nutrients that promote heart health such as betaine and choline)
450 ml Chicken stock
10g Konbu (Japanese seaweed)
5g Katsuobushi (bonito flakes)
1 tspn Soy sauce
1 tspn Mirin
1 tbsp Cooking sake
1 Boneless chicken thigh, cut into small bite-sized portions
1 Shiitake mushroom, thinly sliced (Contain potent phytonutrients, which decreases VLDL and LDL cholesterol levels, thus supporting cardiovascular health)

Instructions:
1. Add chicken stock, seaweed, bonito flakes, soy sauce, sake and mirin to a pot.
2. Bring the mixture to a boil and remove from heat.
3. Allow the mixture to cool down and strain using a fine sieve.
* Chef’s tip: Strain the mixture through a fine sieve to ensure smooth consistency of the
Chawanmushi.
4. Add the eggs into the mixture and mix well.
5. Place chicken and mushroom into cups/bowls that are suitable for steaming.
6. Distribute egg custard mixture equally into the cups/bowls.
7. Steam in a combi-steam oven or over a steamer for about 8 minutes.
8. To see if cooked, insert a toothpick into the middle of cup/bowl. If the toothpick comes out clean, the Chawanmushi is cooked.

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