Chawan mushi (Japanese steamed custard)
On this occasion, I used small chunks of chicken thigh (not breast as it’s too dry), to add some texture to the custard. Any type or mushrooms, raw prawns, or leftover bits of meat are good too. Japanese recipes often use Gingko nuts, so I used Edamame (which are fresh soy beans which I normally have in the freezer) and used it like green peas. You need small cups or bowls for steaming (about 200-250ml capacity), and some sort of steamer setup to steam the custard.
Servings |
Prep Time |
4 |
10min |
Servings |
Prep Time |
4 |
10min |
|
|