Ingredients:

  • 2 extra-large eggs
  • 2 packets instant clear soup (osuimono) mix (matsutake mushroom flavor)
  • 4 pieces chicken (bite-sized)
  • 1 dash soy sauce (for marinating chicken)
  • 300 ml water (for egg mixture)
  • 100 ml hot water (for dissolving soup mix)
  • 1 dash sugar (for mixing with eggs)
  • 1 pinch salt (to taste)
  • Optional: 10 ginkgo nuts or corn kernels
  • Optional: 4 pieces mixed seafood (peeled shrimp or scallops)
  • Optional: 4 pieces imitation crab meat or naruto (fish cake)
  • Optional: 1 shiitake or shimeji mushrooms
  • Optional: 1 sprig mitsuba (Japanese parsley)

Instructions:

  1. Soak bite-sized chicken pieces in soy sauce for 30 minutes.
  2. In a small container, dissolve 2 packets of soup mix in 100 ml of hot water; let cool.
  3. In a mixing bowl, crack the extra-large eggs, add sugar, and gently mix (do not whip in air).
  4. Add 300 ml of water to the egg mixture and stir well; strain through a coarse sieve to remove chalaza and bits of shell.
  5. Mix the strained egg mixture with the cooled soup base; season with salt to taste.
  6. If using, microwave ginkgo nuts for 1 minute wrapped in an envelope.
  7. Place marinated chicken and optional ingredients into chawanmushi cups. Gently pour the egg mixture over.
  8. In a pot or frying pan, add enough water to reach halfway up the sides of chawanmushi cups. Cover with a lid, leaving a small opening for steam to escape.
  9. Start on high heat. When the lid clatters, reduce heat to medium-low and steam for 10 minutes.
  10. After 10 minutes, poke gently with a chopstick; if clear liquid emerges, chawanmushi is ready.
  11. Remove cups from the pot. Allow to cool slightly before serving.