Recipe Chawanmushi with clams and ponzu
Chawanmushi is a traditional Japanese dish that literally means "steamed tea in a cup". This delicious savory preparation is often served as an appetizer at formal meals, and is appreciated for its smooth, silky, flan-like texture. The word "mushi" refers to steaming, a method that preserves the subtle flavors of the ingredients used.
- Prep Time
- 40 minutes
- Cooking Time
- 20 minutes
- Servings
- 4
Ingredients
- 8 fresh clams
- 4 shiso leaves
- 1 small lotus root (about 100g)
- 4 eggs
- 500 ml dashi (Japanese broth)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons ponzu sauce
- Salt to taste
- A few sprigs of chives, finely chopped (for garnish)
Directions
- Clean the clams by soaking them in salted water for 30 minutes. Rinse well. Steam them until they open. Remove from their shells and set aside.
- Peel and thinly slice the lotus root. Blanch the lotus root slices in boiling water for 2-3 minutes, then drain and set aside.
- You can pan-fry or deep-fry the lotus roots if you like for more textural contrast!
- In a bowl, lightly beat the eggs. Add the dashi, soy sauce, mirin, ponzu sauce and a pinch of salt to the beaten eggs. Mix well until smooth. Strain the mixture through a fine sieve to remove any air bubbles.
- Divide the cooked clams and lotus root slices between 4 chawanmushi cups (or small ramekins). Gently pour the egg and dashi mixture into each cup, taking care not to create any air bubbles.
- Cover each cup with a lid or aluminum foil and steam over low heat for about 15 to 20 minutes, or until the chawanmushi is set but still slightly quivering in the center. You can check for doneness by inserting a toothpick: if it comes out clean, the chawanmushi is ready.
- Arrange a shiso leaf on each chawanmushi. Garnish with snipped chives for a touch of color and flavor.
- Serve hot as an appetizer or side dish.
