Chawanmushi (Savoury Custard)

Chawanmushi loosely translates to “steamed in a cup” and is a savoury custard served as part of a meal (not a dessert). The combination of sweet shrimp, meaty chicken thighs and earth mushrooms in a silky smooth egg custard is an eye-popper the first time you make it.

Serves 4

Ingredients

• 4 shrimp (21/25 count), peeled and deveined, sliced lengthwise
• 2 small skinless, boneless chicken thighs, cut into bite-size pieces
• 4 to 5 fresh shiitake mushrooms, sliced
• 1 teaspoon (5 mL) sake
• 1 teaspoon (10 mL) soy sauce, for the marinade
• 3 large eggs
• 2 cups (500 mL) dashi stock (see the tip here)
• 1 teaspoon (10 mL) soy sauce, for the eggs
• 1 teaspoon (5 mL) mirin (Japanese cooking wine)
• 1/2 teaspoon (2.5 mL) kosher salt
• 2 green onions, thinly sliced on the bias
• Four 1-cup (250 mL) ovenproof ramekins
• Large bamboo steamer basket with lid (large enough to fit the ramekins)

Directions

1. In a medium bowl, place the shrimp, chicken, and mushrooms, then add the sake and 1 teaspoon (5 mL) of the soy sauce. Mix to combine, then leave in the refrigerator to marinate for 1 hour.
2. In a medium bowl, whisk together the eggs, dashi, 1 teaspoon (5 mL) soy sauce, mirin, and salt. Strain through a fine-mesh sieve into a large measuring cup, straining through as much of the mixture as you can.
3. Divide the chicken, shiitake, and shrimp mixture evenly into the ramekins, then pour in the egg mixture to fill three-quarters of the ramekin. Cover each ramekin with aluminum foil and transfer to the steamer.
4. Place the steamer over a wok or large pot filled with moderately simmering water, and steam for about 20 minutes, periodically checking the water level. Check doneness with a bamboo skewer; when poked, a clear broth should come pouring out.
5. Sprinkle with green onions, and cover to steam for another 2 to 3 minutes.
6. Serve warm or cold.