Chawanmushi (Savory Egg Custard)

A silky steamed egg custard set in dashi with hidden morsels of shrimp, chicken and mushroom.

Ingredients

• 3 large eggs
• 2 cups dashi, cooled
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp salt
• 4 small shrimp, peeled
• 2 oz chicken thigh, diced small
• 2 shiitake mushrooms, sliced
• 4 ginkgo nuts or edamame
• Mitsuba or thinly sliced scallion, for garnish

Directions

1. Beat the eggs gently without creating foam, then stir in the cooled dashi, soy sauce, mirin and salt.
2. Strain the egg mixture through a fine sieve for a smooth custard.
3. Divide the shrimp, chicken, shiitake and ginkgo nuts among 4 heatproof cups.
4. Pour the strained egg mixture into the cups and cover each loosely with foil.
5. Steam over low, gentle heat until just set and barely jiggling in the center, about 15 minutes (avoid high heat, which causes holes).
6. Garnish with mitsuba or scallion and serve warm with a spoon.

Notes

Chef Masaharu Morimoto’s gentle-steam method yields a custard as smooth as silk.