Japanese

Chawan Mushi (Steamed Egg Custard)

Name: Chawan Mushi (Steamed Egg Custard)
Cuisine: Japanese
Ingredients: 6 small fresh shrimp, shelled and deveined; 4 cups dashi, at room temperature; 1/4 pound chicken breast, skinned; 5 mushrooms, finely chopped; 2 bamboo shoots, finely chopped; 3 eggs, beaten; Salt

From Dining in--Minneapolis/St. Paul cookbook, 1900

Instant dashi is available at Japanese food markets.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

483Calories

69 gProtein

13 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein69 g

Carbohydrates13 g

Fiber3.5 g

Sugars7.5 g

Total Fat18 g

Saturated Fat5.3 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol732 mg

Sodium2577 mg

Potassium3145 mg

Calcium166 mg

Iron5.2 mg

Magnesium159 mg

Phosphorus1486 mg

Zinc5.6 mg

Copper1.9 mg

Manganese0.7 mg

Vitamin D3.7 mcg

Vitamin C8.3 mg

Vitamin A259 mcg

Vitamin E3.2 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B128.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)24 mg

Folate149 mcg

Choline568 mg

Caffeine0 mg

Water1485 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 25. The excerpt below is the record exactly as published.

CHAWAN MUSHI Steamed Egg Custard 6 small fresh shrimp, shelled Salt and deveined 4 cups dashi, at room 6 scallops temperature (preferably Y% chicken breast, skinned Nomoto brand) 5 mushrooms, finely chopped 3 eggs, beaten 2 bamboo shoots, finely chopped

Cook this with the app: pantry check, scaling, and the assistant.