chawanmushi

Silky steamed egg custard with shrimp and mushroom.

Ingredients

• 4 Eggs
• 2½ cups Dashi stock
• 2 tsp Soy sauce
• 1 tsp Mirin
• 8 Shrimp
• 4 Mushrooms
• 150 g Chicken
• 8 Ginkgo nuts
• ½ tsp Salt

Method

1. Mix the custard — Beat the eggs lightly, then stir in the cooled dashi, soy and mirin — never whisk hard or bubbles will ruin the texture.
2. Strain — Pass through a fine sieve twice for a glassy finish.
3. Fill the cups — Divide the shrimp, chicken, mushroom and ginkgo between cups, then pour the custard over.
4. Steam gently — Cover each cup and steam over low heat for 15 minutes; high heat curdles it into holes.
5. Test — It should wobble like set cream, not soufflé up.
6. Chawanmushi is ready — Serve warm with a spoon.

More Japan recipes

• Sushi Rolls
• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
• Katsu Curry