Chawan Mushi
By: Barnaby Dorfman
Published: Friday, December 4, 2009 - 4:07am

Ingredients




4 eggs
2 1/2 cups dashi, cooled
4 Shitake mushrooms, stems removed
1 Chicken breast, cubed
4 mediums shrimp, peeled and deveined
1 tablespoon soy sauce
Shiso leaves for garnish

Preparation

1 Cut the chicken and shrimp into bite-size pieces. Sprinkle lightly with soy sauce 2 Break the eggs into one bowl. Use chopsticks to carefully break up the eggs. Do not let the egg mixture bubble. Mix the eggs and then pour in the dashi slowly while stirring with chopsticks. Add soy sauce. 3 Prepare four cups and add some of the shrimp, chicken and shitaki to each of them. Slowly pour the egg mixture into each cup. 4 Boil water in a steamer. Cover each cup tightly with aluminum foil. Place the cups in the steamer. Cook for 15 minutes, until the custard is just set; it will still be very soft. Do not overcook. 5 Serve hot or allow to chill and serve cold

About


Classic Japanese savory egg custard.