Chawan Mushi med räkor och vårärtor

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant chawanmushi with prawns and spring peas is a sophisticated Japanese savoury custard that makes for a beautifully light starter or a delicate lunch. Known for its silky, melt-in-the-mouth texture, this dish uses a dashi-based egg custard to create a savoury flavour profile that is both comforting and refined. The addition of sweet garden peas and earthy shiitake mushrooms provides a lovely contrast to the succulent prawns, resulting in a dish that is as visually appealing as it is delicious.

As a diabetes-friendly recipe, this dish is naturally low in carbohydrates and high in high-quality protein, making it an excellent choice for those seeking a heart-healthy and nutritionally balanced meal. The steaming method preserves the delicate nutrients in the vegetables and seafood without the need for added fats. Serve these individual ramekins warm for a healthy homemade meal that brings a taste of authentic Japanese cuisine to your kitchen table.

Ingredients for Chawan Mushi with Prawns and Spring Peas

2 teaspoons instant dashi powder (Japanese soup stock granules)
1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine)
2 teaspoons reduced-sodium soy sauce
1/8 teaspoons toasted sesame oil
120ml shelled fresh peas (from about 230g pods) or frozen peas, thawed
12 baby prawns or 4 large prawns, peeled, deveined, coarsely chopped if large
4 large shiitake mushroom caps, finely chopped
3 stora ägg
2 spring onions, whites and pale greens only, thinly sliced
Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

How to make Chawan Mushi with Prawns and Spring Peas

Combine dashi powder, 1 tablespoon mirin, and 475ml warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard.

Set a large bamboo steamer over a large pot filled with 1" of simmering water. If using fresh peas, place in a small wide bowl and set bowl in steamer. Cover and cook until peas are tender, about 5 minutes (if using frozen peas, do not cook). Repeat with prawns and mushrooms, placing each in separate small wide bowls, and cook in steamer until prawns are just opaque and mushrooms are softened, about 2 minutes for each.

Gently mix eggs in a large bowl to blend (do not create bubbles); stir in dashi mixture reserved for custard. Pour custard through a fine-mesh sieve into a large bowl or a 4-cup measuring cup.

Toss peas, mushrooms, and spring onions in a medium bowl and combine. Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 230g ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly. Tightly cover each bowl with plastic wrap.

Place bowls in steamer, cover, and cook until custard is just set but still jiggles slightly in the centre, 10-15 minutes.

Top custards with reserved dashi sauce, pea mixture, and prawns.

Ansvarsfriskrivning

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