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Chawan Mushi - The much-loved Japanese
tasty custard. Tastes unquestionably delightful, whenever served warm.
In reality, unique China cups are produced specifically for preparing
and serving the chawan mushi. These cups include covers which are
helpful to maintain the custard warm for quite a while even after it has
being served. Ingredients :
60 g chicken breast (cut to bite-size pieces)
5 fresh shiitake mushrooms (discard stem)
2 teaspoons light soy sauce
50 g baked ell (cut into bite size pieces)
4 large shrimps (peeled and devein)
1 tablespoon parsley stalks
8 gingko nuts (peeled, blanched and inside
skins removed)
2 large eggs
350 ml Japanese fish stock
3 teaspoons light soy sauce
A little lemon peel to garnish
Method :
Season the chicken pieces with the soy
sauce. Combine the baked eel pieces, mushrooms, parsley stalks, shrimps
and gingko nuts in a bowl. Break the eggs in another bowl, mixing gently
without producing any bubbles. Add the dashi stock and soy sauce. Mix
well and strain. Divide the combined ingredients into 4 individual china
cups with lids. Pour in the egg mixture and steam for 10 minutes over
medium heat. Serve warm, ganished with lemon peel.
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