Low Sodium Chawanmushi
Delicate, savory, and silkily smooth, Low Sodium Chawanmushi offers a lighter take on the classic Japanese steamed egg custard, perfect for those watching their sodium intake. Infused with the subtle flavors of low-sodium dashi, soy sauce, and mirin, this dish features tender chicken, fresh shiitake mushrooms, shrimp, and vibrant vegetables like spinach and carrots, all nestled beneath a velvety, custard-like texture. Straining the egg mixture ensures the ultimate creaminess, while gentle steaming locks in its light, umami-packed flavors. Ideal as an appetizer or a comforting main, this low-sodium version of chawanmushi proves you don't have to sacrifice flavor for health. Whether served as part of a Japanese-inspired meal or as a solo treat, it’s a wholesome and elegant addition to any table.
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Ingredients
- 3 large Eggs
- 1.5 cups Dashi (low sodium)
- 1 tablespoon Soy sauce (low sodium)
- 1 tablespoon Mirin
- 100 grams Cooked chicken breast
- 2 medium Fresh shiitake mushrooms
- 0.5 small Carrot
- 20 grams Spinach leaves
- 4 medium Shrimp, peeled and deveined
- 1 small Green onion
Directions
Step 1
Start by preparing the ingredients: slice the cooked chicken breast into small bite-sized pieces, thinly slice the shiitake mushrooms, cut the carrot into thin rounds, and chop the green onion finely. Blanch the spinach leaves briefly in boiling water, then refresh them in ice water, and squeeze out excess moisture.
Step 2
In a bowl, gently beat the eggs until the whites and yolks are combined, but avoid incorporating too much air. Mix in the dashi, low sodium soy sauce, and mirin, stirring until well combined.
Step 3
Prepare four small heatproof cups or ramekins for steaming. Distribute the chicken pieces, shiitake slices, carrot rounds, blanched spinach, and a shrimp into each cup.
Step 4
Strain the egg mixture through a fine mesh sieve into a separate bowl to achieve a smooth texture. Carefully pour the strained mixture into the prepared cups, dividing it evenly.
Step 5
Cover each cup with aluminum foil to prevent condensation water from dripping into the custard and ensure a smooth surface.
Step 6
Set up a steamer setup by bringing water to a gentle simmer in a large pot. Place the cups into the steamer basket, ensuring they are not touching the water.
Step 7
Steam on low to medium-low heat for about 15-20 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean and the custard is slightly firm, it's ready.
Step 8
Carefully remove the cups from the steamer and let them sit for a few minutes to cool slightly.
Step 9
Garnish with finely chopped green onions before serving.
Step 10
Serve warm and enjoy the silky smooth and savory taste of your low sodium chawanmushi.
Nutrition Facts
| Serving size | (859.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 557.4 |
| Total Fat 19.0g | 0% |
| Saturated Fat 5.9g | 0% |
| Cholesterol 754.8mg | 0% |
| Sodium 1243.4mg | 0% |
| Total Carbohydrate 22.4g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 12.2g | |
| Protein 69.8g | 0% |
| Vitamin D 235IU | 0% |
| Calcium 171.9mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1017.7mg | 0% |
Source of Calories