Scallop Chawanmushi (Savory Egg Custard) recipe - ingredients, nutrition and when to eat it
Scallop chawanmushi is a silky savory egg custard that combines the delicate sweetness of scallops with the aroma of dashi.
Scallop chawanmushi is a silky savory egg custard that combines the delicate sweetness of scallops with the aroma of dashi. It is lovely for a comforting evening meal in any season.
Japanese · 25 minutes to cook
Nutrition (per 249g serving): 148.3 kcal · protein 17.7g · carbohydrate 5.5g · fat 5.3g · sodium 915.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Keep the egg mixture and dashi at similar temperatures so the surface cooks smoothly.
Tips: Maintain medium-low heat, as vigorously boiling water can leave holes in the surface.
Tips: If the scallops are thick, cut them in half so they cook evenly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Egg — 1 pc
- Scallops — 2 pc
- Water — 120 ml
- Kombu — 2 g
- Bonito flakes — 2 g
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Scallions — 1 Tbsp