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Japanese · Starter
Chawanmushi Savoury Cup Custard
A barely set, unsweetened custard of one part egg to three parts seasoned dashi, steamed in cups over morsels of marinated chicken, shrimp, ginkgo, chestnut and lily bulb, with trefoil on top; half soup, half custard, eaten with a spoon.
- YieldServes 4 (four cups)
- Hands-on35 min
- Total1 h 9 min
- Difficulty
Ingredients
fillings
- 75 gchicken breast, cut into 1.5 cm pieces
- 1 tspsake
- 1 tsplight (usukuchi) soy sauce
- 4small raw shrimp, peeled and deveined
- 1lily bulb (yuri-ne)optional
- 12 stalksmitsuba (trefoil), or the same amount of young spinach or watercress
- 14raw ginkgo nuts, if available, shelled and peeledoptional
- 4raw chestnuts, peeled and sliced
custard
- 4medium eggs (about 200 ml beaten)
- 600 mldashi or light chicken stock, at room temperature
- ½ tspsalt
- 1 tbspmirin
- 1 tbsplight (usukuchi) soy sauce
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