Savory Japanese Custard (Chawanmushi)
Featured: Pink Shrimp & Rockfish
Chef Theresa Yoshioka
Ingredients
Serves 5
- 4 eggs
- 400 ml (~1 2/3 cups) dashi
- 1 tbsp sugar
- 1 tsp salt
- 5 tsp Oregon pink shrimp
- 1 fillet Pacific rockfish
- 5 chestnuts or ginko nuts
- Mushrooms
Garnish
- 1 carrot
- 5 leaves water dropwort (can substitute cilantro)
Instructions
- Fill a steamer pot with 2-3 inches of water and place on high heat.
- Beat eggs and strain through mesh strainer. Add cold dashi. Stir in sugar and salt.
- Fill 5 cups halfway with chestnut, seafood and mushrooms. Pour egg mixture over ingredients in each cup. Top with slice of carrot and cilantro leaf.
- Once steamer water is boiling, place filled cups in steamer. Steam uncovered for 7 minutes on high heat. Wrap the steamer lid with a towel, turn down heat to medium low and steam for 10 more minutes.