Kimchi shrimp chawanmushi
A Japanese savory steamed egg custard with cooked shrimp and finely chopped Korean kimchi.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Rinse shrimp briefly with cold water, drain and pat dry. Weigh 120 g after shell, head and vein removal, then cut into 1 cm pieces. Use a separate board for vegetables: squeeze kimchi before weighing 40 g and chop into 5 mm pieces; slice mushrooms thinly. Wash hands and seafood tools before handling other ingredients.
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Essential
Needed for this version; use the listed amount.
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Substitute available
If Fresh shiitake mushrooms is unavailable
Replace with 30 g fresh shimeji mushrooms; trim and separate them.
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Essential
Needed for this version; use the listed amount.
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Optional
May be omitted; leave the other quantities unchanged.
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Optional
May be omitted; leave the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
If frozen, thaw raw shrimp in a covered container in the refrigerator; thawing time is additional. Hold the body and gently twist off the head if present. Starting at the belly, pull away the legs and peel off each shell segment. Remove the tail shell too, since this recipe uses chopped shrimp; discard heads and shells.
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Step 2
Lay the peeled shrimp with its curved back facing up. Make a very shallow slit along the back with a small knife, then hook the thin dark intestinal vein with a toothpick and pull it out gently. If it breaks, lift out the remaining section. A deep butterfly cut is unnecessary.
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Step 3
Rinse shrimp briefly with cold water, drain and pat dry. Weigh 120 g after shell, head and vein removal, then cut into 1 cm pieces. Use a separate board for vegetables: squeeze kimchi before weighing 40 g and chop into 5 mm pieces; slice mushrooms thinly. Wash hands and seafood tools before handling other ingredients.
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Step 4
Heat oil over medium heat. Cook shrimp, kimchi and mushrooms for 2–3 minutes until shrimp is fully opaque. Spread on a clean plate and cool for 5 minutes; hot filling can set the eggs unevenly.
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Step 5
Gently beat eggs without frothing. Stir in all 300 ml cool dashi and optional soy sauce. Strain through a fine sieve and skim bubbles. Stock must feel cool, never hot.
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Step 6
Divide cooled filling among 4 heatproof cups of 200 ml capacity. Pour egg mixture evenly over it, filling each no more than three quarters. Loosely cover each cup with foil to keep condensation off.
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Step 7
Bring steamer water to a boil below the rack, then lower to a gentle simmer. Set cups on the rack, cover the pot and steam gently for 18–22 minutes. Avoid vigorous boiling, which causes holes; top up water if needed.
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Step 8
Check the center with a thermometer: at least 71°C. Custard should wobble softly, without liquid egg. If unset, steam 2–3 minutes more and recheck. Add optional spring onion and serve warm, 2 cups per person.
Finished dish
2 servings: 4 cups of 200 ml, 2 cups per person. Contains egg, shrimp and soy; dashi/kimchi may contain fish and wheat. Prepare steamer water separately. A steamer rack and heatproof cups are required.
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Enjoy every bite
How to enjoy it
Enjoy warm with a spoon; gentle steam gives a smooth custard.
Serve it with
Butter soy rice
Warm rice tossed with a little fragrant spring onion, soy sauce and butter. A simple egg-free bowl with a glossy finish and an optional crisp seaweed topping.
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