Japanese Uni Chawanmushi with Gold Leafesy Luxurious Delight
A delicate Japanese steamed egg custard with sea urchin (uni) and edible gold leaf for an elegant presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Steaming
- Cuisine: Japanese
Ingredients
Scale
- 3 large eggs
- 1 1/2 cups dashi stock
- 1 tsp soy sauce
- 1 tsp mirin
- 1/4 tsp salt
- 2 fresh sea urchin tongues (uni)
- Small piece of edible gold leaf
- 1 green onion (thinly sliced)
Instructions
- Whisk eggs gently in a bowl.
- Mix dashi, soy sauce, mirin and salt in another bowl.
- Combine egg mixture with dashi mixture. Strain through a fine sieve.
- Pour into 2 small teacups or chawanmushi cups.
- Cover with foil and steam over medium heat for 12 minutes.
- Place uni on top and steam for 3 more minutes.
- Garnish with gold leaf and green onions before serving.
Notes
- Use fresh, high-quality uni for best flavor
- Keep heat moderate to prevent curdling
- Serve immediately after cooking
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 320mg
Find it online: https://dawiy.com/japanese-uni-chawanmushi-gold-leaf-recipe/