It’s warm and comforting and a great vessel for seasonal ingredients like foraged mushrooms.
Chawanmushi with chicken and shrimp
INGREDIENTS
Serves 4
Custard
- 200 ml (¾ cup) dashi
- 4 eggs
- 8 g (2 tsp) salt
- 1 chicken breast, lightly poached, shredded or large dice
- 8 shrimp, peeled and deveined
- 8 dried shiitake mushrooms, reconstituted, sliced thin
Garnish
- microgreens
- yuzu juice
METHOD
Combine dashi, eggs and salt in a bowl and whisk until homogenous. Strain through a fine-mesh sieve. Distribute chicken, shrimp, mushroom — and optional ingredients — among four chawanmushi bowls. Pour egg mixture over top until bowls are three-quarters full. Transfer bowls to a steamer on medium-low heat and cook, uncovered, until custard is set but not firm — about 20 minutes.* Remove bowls and garnish with microgreens and yuzu.
*Alternatively, cover bowls and arrange in a roasting pan with 2.5 cm (1 inch) of water.
Bake in an oven preheated to 180°C (350°F) until custard is set but not firm — about 20 minutes.
MY SECRET PLEASURE IS CHAWANMUSHI. This Japanese steamed savoury custard is the perfect simple pleasure to enjoy in autumn. It’s warm and comforting and a great vessel for seasonal ingredients like foraged mushrooms. You should use whatever seasonal ingredients you like. Just remember that the dish is never eaten in the summer, but it is perfect in the colder months. –T.M.
Photos: (Portrait) Hyo Song, (Food) Claire Forsyth
