Chawanmushi with eggs and dashi broth, steamed until tender. Served in a small cup, it's light and melts in your mouth, offering a unique flavor found only in Japan. This traditional dish is often served as an appetizer in Japanese meals. Its texture is reminiscent of a flan or egg custard, but in a savory version flavored with soy sauce and mirin. Simple ingredients such as shrimp, shiitake mushrooms, or edamame are added. Naturally gluten-free, this appetizer is both delicious and elegant. It perfectly illustrates the Japanese art of refined simplicity. You can surprise your guests with this healthy, gluten-free, original, and quick-to-make recipe.

Chawanmushi, the gluten-free Japanese savory steamed flan

Japan

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Preparation time: 10 minutes Cooking time: 20 minutes Total time 30 minutes

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Ingredients

Portions

• 4 eggs
• 400 ml of chilled dashi stock (or a gluten-free chicken or fish stock of your choice)
• 2 tsp tamari sauce (or gluten-free soy sauce)
• 2 cc of mirin
• 4 peeled shrimp
• 4 fresh shiitake mushrooms
• A few edamame or peas (optional)

Preparation

1. Beat the eggs gently without making them frothy.
2. Add the dashi broth, tamari sauce and mirin. Mix gently.
3. Filter the mixture through a fine sieve to obtain a smooth texture.
4. Divide the shrimp, mushrooms and edamame among four cups.
5. Pour the egg mixture over the top.
6. Cover each cup with cling film or a lid.
7. Steam over low heat for 12 to 15 minutes.
8. Check that the flan is set: the surface should be smooth, like an egg custard.
9. Serve hot or warm, with a little chopped chive if desired.
10. Enjoy immediately, with a spoon.

Keywords: Japanese savory flan, Japanese steamed recipe, gluten-free Japanese appetizer, Japanese steamed eggs, light Japanese cuisine

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