Kabocha Squash and Mushroom Chawanmushi
Chawanmushi is a traditional Japanese steamed egg custard that is both comforting and savory. This version highlights the earthy notes of kabocha squash and mushrooms, bringing a touch of autumn to this delicate dish. This recipe is crafted for the intermediate cook, offering an authentic taste of Japan in a small-batch format perfect for two.
Ingredients
- 1 cup kabocha squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup shiitake mushrooms, cleaned and sliced
- 2 large eggs
- 1 1/2 cups dashi stock
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 cup green onions, sliced thinly
- Flaky sea salt, to taste
Method
- Preheat the oven to 350°F (175°C). Bring a pot of water to a gentle simmer for steaming later.
- In a small pan, heat olive oil over medium heat. Add kabocha squash and sauté for about 5 minutes until slightly tender. Add shiitake mushrooms and cook for an additional 3 minutes. Remove from heat and set aside.
- In a mixing bowl, lightly beat the eggs. Gradually add dashi stock, soy sauce, and salt, stirring gently to avoid creating bubbles.
- Distribute the sautéed squash and mushrooms evenly into two oven-safe ramekins. Pour the egg mixture over the vegetables, filling each ramekin about three-quarters full. Sprinkle green onions on top.
- Cover each ramekin with foil. Place the ramekins in a baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 25-30 minutes, or until the custard is set and a skewer inserted into the center comes out clean.
- Remove from the oven and let rest for a few minutes. Carefully remove the ramekins from the water bath. Sprinkle with flaky sea salt to taste before serving.