Appetizers > Japan > Chawanmushi >
Chawanmushi
Egg Custard
1/4 LB boneless skinless chicken thighs
2 tsp. sake
2 tsp. light soy sauce
Vegetable oil
3 eggs
2 C dashi or chicken stock
1 tsp. sugar
1 tsp. salt
4 shitake mushrooms, sliced thin
8 shrimps or 8 slices narutomaki fish cakes
8 Ginkgo seeds (optional)
Fresh coriander leaves (for garnish)
Cut chicken into bite-sized pieces; marinate in a bowl with sake and one teaspoon light soy sauce. Heat vegetable oil in a skillet; add drained chicken pieces and cook over medium heat until lightly browned. In a large bowl, beat eggs lightly; try not to create bubbles. In another bowl, mix together dashi or chicken stock with one teaspoon soy sauce, one teaspoon sake, salt and sugar. Gradually mix dashi mixture into egg mixture. Strain liquid through a sieve; skim any bubbles from surface. Place browned chicken pieces, mushroom slices, shrimp or sliced narutomaki fish cakes and Ginkgo seeds (if using) into four chawan mushi cups (bowls). If chawan mushi cups are not available, use large tea cups. Cover cups with aluminum foil or a lid; place in a steamer and steam over medium heat for ten to fifteen minutes. When fully cooked, a toothpick inserted in the middle of custard should come out clean and clear liquid should seep out. The custards should be set but soft enough to wiggle when shaken, similar to Jell-O. Garnish custards with coriander leaves and serve warm.
Cooking Notes:
Narutomaki is a cured fish cake mainly produced in Japan; may be available in Asian specialty stores.
Ginkgo seeds come from the Ginkgo Biloba (maidenhair) tree; the seeds can be found in most Asian specialty stores.
Chawanmushi cups/bowls can be found in most Asian specialty stores. They are usually accompanied by lids and wooden spoons, especially designed for steamed egg custard.
*Chawanmushi image (C) Brucke-Osteuropa (2011). Image released into the public domain by author and copyright holder.
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