Instant Pot Chawanmushi
A delicate and savory Japanese steamed egg custard, made easily in the Instant Pot.
40m4Servings
Nutrition
155kcal
17gProtein
6gCarbs
7gFat
Ingredients
CHAWANMUSHI
Chicken Thigh
96 g
Shrimps
73 g
Sake
1 Tbsp each for chicken and shrimp
2 tbsp
Carrot
40 g
Kamakobo
1.5 slices
Shimeji Mushrooms
65 g
Mitsuba
5 stalks
Large Eggs
153 g
Dashi Broth
2.5x the weight of eggs
382 ml
Mirin
1 tsp
Usukuchi Soy Sauce
light color soy sauce can substitute with regular
1 tsp
Kosher Salt
½ tsp
FOR STEAMING
Water
235 ml
Equipment
Pressure Cooker
Kitchen Scale
Instructions
1Prepare Ingredients
15m
15mCut Chicken
Cut the chicken thigh into bite-sized pieces.
Prepare Shrimp
Peel and devein the shrimp. If large, cut in half.
Marinate Chicken and Shrimp
Divide the chicken and shrimp into two separate bowls. Add 1 Tbsp sake to each bowl and mix well. Let marinate for 10 minutes.
Cut Vegetables
Slice the carrot into 1.5-inch thick rounds. Use a small cookie cutter to cut out flower shapes. Slice the kamaboko into 1.5-inch thick pieces. Trim the base of the shimeji mushrooms and separate the stalks. Cut the mitsuba stalks into 1.5-inch pieces and tie the leaves into a knot.
2Prepare Egg Custard
5m
5mWeigh Eggs
Crack the eggs into a measuring cup placed on a kitchen scale. Weigh the eggs and note the number down. For this recipe, 3 large eggs weighed 153g.
Whisk Eggs
Lightly whisk the eggs with a small whisk or fork until the yolks and whites are just combined. Do not over-whisk.
Add Liquids and Seasonings
Pour the dashi broth into the whisked eggs. Add mirin, usukuchi soy sauce, and kosher salt. Whisk gently to combine.
Strain Mixture
Strain the egg mixture through a fine-mesh sieve into a measuring cup or pitcher to remove any solids and create a smooth custard.
3Assemble Chawanmushi
5m
5mAdd Fillings
Place the marinated chicken, shrimp, carrot flowers, kamaboko, shimeji mushrooms, and mitsuba knots into the ramekins.
Pour Egg Mixture
Carefully pour the strained egg mixture over the fillings in each ramekin, filling them about 3/4 full.
Cover Ramekins
Cover each ramekin tightly with aluminum foil. This prevents water from dripping into the custard during steaming.
4Steam in Instant Pot
10m
10mAdd Water and Rack
Pour 1 cup (235 ml) of water into the Instant Pot inner pot. Place the trivet or steaming rack inside.
Arrange Ramekins
Carefully place the foil-covered ramekins onto the steaming rack. You can stack them if your rack allows, or cook in batches.
Pressure Cook
Secure the lid and set the steam release handle to 'Sealing'. Select 'Steam' mode (or 'Manual'/'Pressure Cook' on low pressure) for 0 minutes. Cook on low pressure.
Natural Release
Once cooking is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining pressure.
Check Doneness
Carefully remove the ramekins using the trivet handles or tongs. Insert a skewer into the center of one custard; it should come out clean if cooked through.
5Serve
5m
5mGarnish and Serve
Remove the foil. Garnish with a fresh mitsuba leaf or a small sprig of parsley. Cover with the lid and serve immediately.
Tips
The ratio of dashi to eggs is crucial for a silky smooth texture. Aim for 2.5 times the weight of the eggs in dashi.
Straining the egg mixture is essential to remove any chalaza or small bits of egg white, ensuring a perfectly smooth custard.
Covering the ramekins with foil prevents condensation from dripping onto the surface of the chawanmushi, keeping it smooth.
If your Instant Pot doesn't have a 'Steam' mode, use 'Manual' or 'Pressure Cook' on low pressure for 0 minutes.
The natural pressure release time of 10 minutes allows the custard to finish cooking gently.