Seafood Chawanmushi
A luxurious steamed egg custard made silky with Japanese mayonnaise and sake, then crowned with an assortment of shrimp, squid, little‑neck clams, and shiitake mushrooms. Each spoonful delivers a delicate, ocean‑fresh bite balanced by the custard’s subtle umami and a garnish of scallion or mitsuba.
INGREDIENTS
3 – Eggs – Whole
2 Tbsp – Japanese Mayonnaise
3 Tbsp – Sake
¼ Tsp – Salt
1 Tsp – Hondashi®
1 And ⅔ Cups – Water
½ Tsp – Light Soy Sauce
8 – Shrimp, Peeled And Deveined
2 Oz – Squid
16 – Little Neck Clams, Whole
1 – Shitake Mushroom, Sliced
1 Stalk, Green Onion Sliced, Or Mitsuba If Available
DIRECTIONS
1. In a mixing bowl whisk the eggs and mayonnaise until well combined.
2. In a separate mixing bowl add sake, salt, Hondashi® , water, and soy sauce and mix until well combined.
3. Whisk the egg mixture with the Hondashi® mixture until smooth.
4. Divide the shrimp, squid, clams, and mushrooms equally into 4 serving bowls.
5. Pour the egg mixture evenly into each serving bowl.
6. Cover the bowls and steam for 9 to 12 minutes until the egg is set.
7. Garnish with green onion or mitsuba and serve.
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