Another Recipe from my post, "The Humble Egg Dresses for Dinner".
This custard, made from a combination dashi broth (kelp and bonito) and chicken reduction with mushrooms, contained three surprises: tiny shreds of local storage parsnips and shiso leaf, and a sauteed cepe.
Chawanmushi steamed in egg cups with parsnip and shiso
- 10 eggs, topped (tops removed)
- 3 whole eggs
- 1-1/2 C stock (mine was 1 C dashi plus 1/2 C mushroom chicken stock)
- 1 t soy sauce
- 1 t sake
- 1 t sugar
- 1/2 t salt
- 1" parsnip section, finely shaved into thin slivers, raw
- 1 shiso leaf, fine chiffonade
- 10 pc mushroom of your choice, very small, sauteed (I used cepes)
Combine eggs, stock, soy sauce, sake, sugar, salt. Whisk together, do not overwhisk. Strain mixture through china cap, chinois, or strainer.
Prepare a steamer basket.
Using strips of aluminum foil, create egg holders. Make sure they are secure. Place eggs in egg holders.
Place a small pinch of parsnip, a piece or two of shiso, and one mushroom piece in the egg cup (feel free to change up your vegetables and herbs to reflect what is in season). Pour in egg mixture so it is almost, but not quite, at the top. Place in steamer.
Steam 10-15 minutes, or until custard is no longer translucent. Serve in an egg cup or edible cup holder (I use cooked potato cubes or Spanish tortilla) and eat.
This custard may also be steamed in a tea cup or other deep bowl of your choice.
You can watch me make it here: