Chawanmushi Japanese salty blank based on eggs and dashi broth, steamed. Served in a small cup, it is light and melts in the mouth and offers this little taste that you only find in Japan. This traditional dish is often offered as a starter in Japanese meals. Its texture recalls that of a blank or an egg cream, but in a salted version scented with soy sauce and Mirin. We add simple ingredients such as shrimp, shiitake mushrooms or edamame. Naturally gluten -free, this entrance is both delicious and elegant. It perfectly illustrates the Japanese art of refinement in simplicity. You will be able to surprise your guests with this healthy, gluten -free, original and faster recipe to make.

Chawanmushi, the Japanese Gluten -free Salt Steam flan

Japan

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Preparation time 10 mins Cooking time 20 mins Total time 30 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 4 eggs
• 400 ml of cooled dashi broth (or a chicken or gluten -free fish broth of your choice)
• 2 cc of tamari sauce (or gluten -free soy sauce)
• 2 cc of Mirin
• 4 peeled shrimp
• 4 Fresh shiitake mushrooms
• Some edamame or peas (optional)

Preparation

1. Beat the eggs gently without lathering them.
2. Add the Dashi broth, the Tamari sauce and the Mirin. Mix gently.
3. Filter the mixture through a fine colander to obtain a smooth texture.
4. Divide the shrimps, mushrooms and Edamame in four cups.
5. Pour the egg preparation over it.
6. Cover each cup of cling film or a lid.
7. Steam over low heat for 12 to 15 minutes.
8. Check that the blank is taken: the surface should be smooth, like an egg cream.
9. Serve hot or lukewarm, with a little chopped chives if desired.
10. Enjoy immediately, with a spoon.

Keywords: Japanese salty blank, Japanese steam recipe, gluten -free Japanese entrance, Japan steam eggs, Japanese Kitchen Light

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