Chawanmushi [0000974]

Ingredients:

2 large eggs
1 1/2 cups gluten-free chicken or vegetable broth
1/2 cup gluten-free dashi stock (homemade or store-bought)
1 teaspoon gluten-free soy sauce
1/2 teaspoon salt
1/2 cup cooked gluten-free chicken, shrimp, or seafood (optional)
2 fresh shiitake mushrooms, sliced
1-2 sprigs fresh cilantro or chives, for garnish
1/2 teaspoon grated fresh ginger (optional)

Instructions:

In a mixing bowl, beat the eggs gently until the yolks and whites are well combined.

In a separate bowl, combine the gluten-free chicken or vegetable broth, gluten-free dashi stock, gluten-free soy sauce, and salt. Mix well.

Gradually add the broth mixture to the beaten eggs while stirring continuously. This will help temper the eggs and prevent them from curdling.

Strain the egg and broth mixture through a fine-mesh sieve into another bowl to remove any foam or impurities.

Prepare your chawanmushi cups or small heatproof bowls. If you're using cooked protein like chicken, shrimp, or seafood, place a small amount at the bottom of each cup or bowl.

Pour the strained egg and broth mixture into the cups, covering the protein.

Add a few slices of fresh shiitake mushrooms to each cup.

If desired, grate a small amount of fresh ginger on top of each cup for extra flavor.

Cover each cup with aluminum foil or a heatproof lid.

Prepare a steamer and bring water to a boil. Place the covered cups in the steamer and steam for about 15-20 minutes, or until the chawanmushi is set. The center should still have a slight jiggle.

Carefully remove the cups from the steamer and let them cool slightly.

Garnish each cup with fresh cilantro or chives.

Serve your gluten-free Japanese chawanmushi appetizers warm as a delicate and flavorful starter.

Enjoy the silky-smooth texture and umami-rich taste of your homemade gluten-free Japanese chawanmushi!