Recipe of the Month- Chanwanmushi (Japanese Steamed Egg Custard)

- Aya Saito-Shieshakly

Chanwanmushi (Japanese Steamed Egg Custard)

(Serves 4 people)

Ingredients

2 eggs

400ml of dashi stock

2 teaspoons of mirin

1 teaspoon of soy sauce

1/2 teaspoon of salt

4 shrimps

1 chicken thigh (40g)

4 shitake mushrooms

4 cross-section slices of carrot

1 teaspoon of chopped chives

Marinade

Sake

Salt

Soy sauce

* Amount is up to the individual (can be between 2-3 tablespoons per condiment)

Cooking Method

(A) Preparation of shrimp, chickan, shitake and carrot

1. Shell and devein shrimps.

2. Debone the chicken and cut into smaller pieces.

3. Chop the stem off the Shitake mushrooms and cut out a cross on the top of shitake mushrooms.

4. Marinate the shrimp with salt and sake. At the same time, marinate the chicken with some sake and soy sauce. Let it stay for about a few minutes.

5. Cut out the shape of a sakura flower for each carrot cross-section. Boil the slices.

(B) Preparation of dashi stock

* Dashi stock can be bought as instant stock cubes or if you prefer to make it the traditional way, follow the steps below:

1. Cut up one sheet of konbu (hard and dried, dark green seaweed, about 1/3oz) to help release the flavour.

2. Place in a cold water in a pot and bring to boil.

3. When the water is boiling, remove the konbu and add a shot of cold water to reduce boiling. Now add 2 cups of bonito flakes (dried fish shavings).

4. Remove from fire and let it stand briefly.

5. Strain the liquid through a fine mesh strainer.

(C) Making the chawanmushi

1. Beat the 2 eggs with a pair of chopsticks with a cutting movement (so as to reduce bubbles).

2. Warm the dashi stock to body temperature (36-37 degrees) in the microwave. Then, add the mirin, 1 teaspoon of soy sauce and the salt and stir.

3. Add the beaten eggs through a strainer into the dashi stock now.

4. Burst any bubbles that appear on the surface of the mixture.

5. Place one shrimp, some chicken pieces and one shitake in each cup.

6. Now, pour the mixture into the cups. Cover the cup with its lid. (If you do not have a lid for the cup, cover the cups with some alumimium foil.)

7. Place the cups in the steamer on high heat for about 2 minutes.

8. After 2 minutes, turn down to a low fire.

9. Keep steaming for 15min or once you see a clear liquid appear on the surface of the egg custard, whichever is earlier.

10. To check if the custard is ready, put a skewer through the custard. If it comes out clean, it is ready.

11 Place a carrot slice on top and garnish with some chopped chives.

Serve hot as appetiser.