Chawanmushi (Japanese Egg Custard)
Most custards are served as a thick dessert such as a flan. This egg custard, similar in some respects to the Greek soup, Avgolemno, is a silky smooth soup poured over chicken and shrimp.
Ingredients
- 2 anchovies Japanese-style dried anchovies (iriko), heads removed
- 1/2 kombu (2"x15") piece kombu
- 2 tbsp bonito flakes dried
- 1 boneless chicken breast cut crosswise into 1⁄2"-thick slices, 1 1⁄2" long
- 4 shrimp heads removed, peeled, and deveined, halved lengthwise
- 1 1/2 tsp soy sauce
- 1 1/2 tsp mirin
- 3 egg
- 2 mushrooms stemmed and cut into 2 triangles each
- 4 parsley tops only, tied into a knot
- lemon zest zest of 1⁄2 lemon
Instructions
- Bring anchovies, kombu, and 1 1⁄2 cups water to a boil in a 4-qt. saucepan; remove and discard anchovies and kombu with a slotted spoon. Add bonito; remove from heat. Let steep for 5 minutes; pour through a strainer and set dashi aside.
- Heat oven to 325°. Bring a large pot of salted water to a boil over high heat. Add chicken; cook until opaque, about 3 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add shrimp; cook until opaque, about 30 seconds. Drain; add to bowl with chicken. Divide mixture among four 6-oz. ramekins; place in a 9"x13" baking dish.
- Whisk dashi, soy sauce, mirin, and eggs in a bowl; pour through a fine strainer into a liquid measuring cup. Pour over shrimp and chicken in ramekins; top with mushroom triangle. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until custard is just set, about 30 minutes.
- Divide parsley among custard tops, and continue cooking until parsley is slightly wilted, about 2 minutes. Remove from oven, and transfer ramekins to serving plates; sprinkle with lemon zest before serving.
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