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Steamed Chicken Sauce

Steamed Chicken Sauce recipe image
This classic Japanese steamed egg dish, known as Chawanmushi, is a delicate and comforting staple of home cooking. The silky, fluffy texture of the steamed eggs provides a perfect canvas for the savory depth of dashi stock and the mild flavor of thinly sliced chicken breast. It is an elegant yet simple dish that requires minimal effort but delivers maximum satisfaction. Serve it warm as a light appetizer or a nutritious main course alongside steamed rice. The subtle balance of soy sauce and egg creates a soothing meal that is both healthy and delicious. Perfect for busy weeknights or when you want to impress guests with a touch of traditional Japanese cuisine, this recipe is a reliable favorite that highlights the quality of fresh ingredients.
Cooking Method:
Cuisine:
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Difficulty: Intermediate
Calories: 154.6
Description
This classic Japanese steamed egg dish, known as Chawanmushi, is a delicate and comforting staple of home cooking. The silky, fluffy texture of the steamed eggs provides a perfect canvas for the savory depth of dashi stock and the mild flavor of thinly sliced chicken breast. It is an elegant yet simple dish that requires minimal effort but delivers maximum satisfaction. Serve it warm as a light appetizer or a nutritious main course alongside steamed rice. The subtle balance of soy sauce and egg creates a soothing meal that is both healthy and delicious. Perfect for busy weeknights or when you want to impress guests with a touch of traditional Japanese cuisine, this recipe is a reliable favorite that highlights the quality of fresh ingredients.
Ingredients
  • 3 cups (350 ml) basic dashi stock
  • 3 ounces chicken breast, thinly sliced
  • 1 tablespoon Japanese soy sauce
  • 2 large eggs (or 3 medium eggs)
Directions
  1. 1
    Bring the dashi stock to a gentle simmer in a small saucepan over medium heat.
  2. 2
    In a bowl, lightly beat the eggs with a fork until just combined; avoid creating too many bubbles.
  3. 3
    Strain the beaten eggs through a fine-mesh sieve into a measuring cup to ensure a smooth texture.
  4. 4
    Add the soy sauce to the strained egg mixture and stir gently to combine.
  5. 5
    Divide the thinly sliced chicken breast evenly among two ramekins or heat-proof cups.
  6. 6
    Slowly pour the egg mixture over the chicken in each cup, filling them about three-quarters full.
  7. 7
    Place the cups in a steamer basket over boiling water, cover tightly, and steam for 10-12 minutes until set but still slightly jiggly in the center.
  8. 8
    Remove from heat and let stand for 2 minutes before serving.

Nutrition Facts

Amount Per Serving
Calories 154.6kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 9.1g46%
Cholesterol 128.5mg43%
Sodium 399.1mg17%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.1g1%
Sugars 2.4g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother texture, skim any foam from the surface of the egg mixture before pouring it into the cups.

You can add other ingredients like shrimp, mushrooms, or spinach by placing them in the cups before adding the egg mixture.

If you do not have a steamer, you can place the cups in a large skillet with an inch of water, cover with a lid, and steam on low heat.

Serve immediately while hot. This dish does not store well and is best enjoyed fresh.

Garnish with thinly sliced green onions or a dash of grated ginger if desired.

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Read it online: https://www.chefs-mate.com/recipe/steamed-chicken-sauce-4/