Chawan Mushi with Prawns and Spring Peas

Ingredients for Chawan Mushi with Prawns and Spring Peas

• 2 teaspoons instant dashi powder (Japanese soup stock granules)

• 1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine)

• 2 teaspoons reduced-sodium soy sauce

• 1/8 teaspoons toasted sesame oil

• 120ml shelled fresh peas (from about 230g pods) or frozen peas, thawed

• 12 baby prawns or 4 large prawns, peeled, deveined, coarsely chopped if large

• 4 large shiitake mushroom caps, finely chopped

• 3 large eggs

• 2 spring onions, whites and pale greens only, thinly sliced

• Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

How to make Chawan Mushi with Prawns and Spring Peas

Combine dashi powder, 1 tablespoon mirin, and 475ml warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard.

Set a large bamboo steamer over a large pot filled with 1" of simmering water. If using fresh peas, place in a small wide bowl and set bowl in steamer. Cover and cook until peas are tender, about 5 minutes (if using frozen peas, do not cook). Repeat with prawns and mushrooms, placing each in separate small wide bowls, and cook in steamer until prawns are just opaque and mushrooms are softened, about 2 minutes for each.

Gently mix eggs in a large bowl to blend (do not create bubbles); stir in dashi mixture reserved for custard. Pour custard through a fine-mesh sieve into a large bowl or a 4-cup measuring cup.

Toss peas, mushrooms, and spring onions in a medium bowl and combine. Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 230g ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly. Tightly cover each bowl with plastic wrap.

Place bowls in steamer, cover, and cook until custard is just set but still jiggles slightly in the centre, 10-15 minutes.

Top custards with reserved dashi sauce, pea mixture, and prawns.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.