Even without using dashi stock, the savoury egg custard in this simple Fish Chawanmushi has a great flavour. It only contains fish pieces in it but it is so tasty and enjoyable. Red-skinned fish is the key to making this dish look great.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 160g / 5.6oz red-skinned fish fillet skin on (note 1)
- 120ml / 4.1oz water
- 80ml / 2.7oz cooking sake
- 1 tbsp mirin
- 1 tbsp light soy sauce (or normal soy sauce)
- 1 egg (65-70g / 2.3-2.5oz in shell, note 2)
- 200ml / 6.8oz Fish Broth , made in this recipe
- 2 Mitsuba leaves (note 3)
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Run a finger along the backbone of the fish and remove tiny bones off the fillet, then cut it into bite size pieces.
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Put all the Fish Broth ingredients into a saucepan and bring it to a boil.
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Add the fish pieces to the broth, reduce the heat to medium and cook for 2-3 minutes. While cooking, remove scum.
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Turn the heat off and transfer the fish to two chawanmushi bowls (note 4).
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Put the broth through a sieve and into a measuring cup. If the amount of the broth is less than 200ml / 6.8oz, add water and make it to 200ml / 6.8oz. If more than 200ml, discard the excess (or make use of excess in other dishes).
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Beat the egg well (note 5) and add it to the measured fish broth. Mix well.
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Gently pour the Egg Custard mixture into the chawanmushi bowls, through a sieve (optional, note 6) and fill the bowls. Cover the chawanmushi bowls with the fish custard mixture with a piece of aluminium foil.
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Place a small face towel at the bottom of the pot, with a lid, which is wide enough to fit the two chawanmushi bowls and deeper than the height of the bowl.
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Fill water to 1.5cm / ⅝" deep and bring it to a boil.
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Place the bowls covered with aluminium foil on the towel. Place the lid on and steam for 12 minutes.
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Take the bowls out of the steamer. Remove the foil, place mitsuba on and serve while hot.
1. I used a fish called imperadore, which is similar to red fish but the flesh is a bit sweeter. To gain the colour contrast, red-skinned fish is recommended. Red emperor, red snapper and redfish are suitable for this dish.
I also tried it with ocean perch. The colour of the skin was great but the texture of the flesh was too firm compared to the other fish listed above. Those have a similar texture to snapper or even softer.
If the colour does not concern you, you can use other fish such as snapper or flathead. If using a fish with firmer flesh, cut the fillet into smaller pieces.
2. The amount of egg and liquid determines the thickness of the custard. If your egg is smaller than this, reduce the broth. If your egg is 60g / 2.1oz, reduce the broth to 180ml / 6.1oz. Similarly, if the egg is 75g / 2.6oz, increase the broth to 220ml / 7.4oz.
3. Instead of mitsuba, you could use other green leaves that do not have a strong flavour, e.g. mizuna, pea shoots. You could sprinkle finely chopped shallots (Aussie)/scallions instead.
4. I used a small Chinese serving bowl with a volume of 300ml / 0.6pt to the top of the rim. The chawanmushi bowl or a cup needs to have a similar capacity to mine and be heat tolerant.
Try to pile the fish pieces up high, skin side up so that at least one fish piece shows above the surface of the custard.
5. Try to cut the egg white into bits by picking it up with chopsticks or a fork.
6. This is to make the custard smooth when cooked.
7. The original recipe in the magazine, Okazu no Cooking was created by the chef and food consultant, Yoshiharu Doi. I adjusted the seasonings slightly to suit to my taste.
The original recipe also suggests serving Fish Chawanmushi with ponzu, chopped shallots (Aussie)/scallions, soy sauce and shichimi tōgarashi. But I like it without these sauces and garnishes.
8. Nutrition per serving.
serving: 220g calories: 179kcal fat: 3g (5%) saturated fat: 0.9g (5%) trans fat: 0.0g polyunsaturated fat: 0.6g monounsaturated fat: 1g cholesterol: 151mg (50%) sodium: 549mg (23%) potassium: 413mg (12%) carbohydrates: 6g (2%) dietary fibre: 0.1g (0%) sugar: 3.4g protein: 19g vitamin a: 6% vitamin c: 0% calcium: 2.5% iron: 8.3%