Saveur.com: Daily Fare: Chawanmushi (Japanese Egg Custard)

Saveur.com: Daily Fare Latest Daily Fare from saveur.com

Chawanmushi (Japanese Egg Custard) May 14th 2013, 13:00 SERVES 4 INGREDIENTS 2 Japanese-style dried anchovies (iriko), heads removed ½ (2"x15") piece kombu 2 tbsp. dried bonito flakes 1 boneless, skinless chicken breast, cut crosswise into ½"-thick slices, 1½" long 4 medium shrimp, heads removed, peeled, and deveined, halved lengthwise 1½ tsp. soy sauce 1½ tsp. mirin 3 eggs 2 shiitake mushrooms, stemmed and cut into 2 triangles each 4 tops of parsley sprigs, tied into a knot Zest of ½ lemon INSTRUCTIONS 1. Bring anchovies, kombu, and 1½ 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. 2. 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. 3. 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. 4. 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. See all 150 classic recipes featured in our 150th issue »

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