EGG CUSTARD:
2 EGGS (CUT WITH CHOPSTICKS)
1 C SHIITAKE DASHI (SEE BELOW)
1/4 C KOMBU DASHI (SEE BELOW)
1/4 C WATER
1 TBSP SAKÉ (JAPANESE RICE WINE)
2 TSP SOY SAUCE
1 TSP SUGAR
FILLING/TOPPINGS:
3 SHIITAKE MUSHROOMS (SLICED)
1 CARROT (SLICED)
2 SPRING ONIONS
4 SZECHUAN PEPPERCORNS
1/8 TSP STAR ANISE
1 TSP BUTTER
1/2 C PRAWNS, SHELLED AND CLEANED
1 C RAW CHICKEN (DICED)
1 TBSP NEUTRAL OIL
1 TBSP SAKÉ
1 TBSP SUGAR
1 TSP SOY SAUCE
2 EGGS (CUT WITH CHOPSTICKS)
1 C SHIITAKE DASHI (SEE BELOW)
1/4 C KOMBU DASHI (SEE BELOW)
1/4 C WATER
1 TBSP SAKÉ (JAPANESE RICE WINE)
2 TSP SOY SAUCE
1 TSP SUGAR
FILLING/TOPPINGS:
3 SHIITAKE MUSHROOMS (SLICED)
1 CARROT (SLICED)
2 SPRING ONIONS
4 SZECHUAN PEPPERCORNS
1/8 TSP STAR ANISE
1 TSP BUTTER
1/2 C PRAWNS, SHELLED AND CLEANED
1 C RAW CHICKEN (DICED)
1 TBSP NEUTRAL OIL
1 TBSP SAKÉ
1 TBSP SUGAR
1 TSP SOY SAUCE
Asian Chopping Board Series: This is a dish I have come across quite a bit and have been wanting to make if for a while now. Chawanmushi is a Japanese dish, and is a steamed egg custard. It's a savoury dish, and has an acquired taste. Below I have also uploaded the recipes for Shiitake dashi and Kombu dashi, which are two stocks that are used in Chawanmushi, and are common in Japanese cooking Enjoy!
PREPARATION
Start by slicing the shiitake mushrooms and carrots, dried shiitake mushrooms can be used and rehydrated in tepid water for 30 to 45 minutes. Slice the spring onions into strips along the longitudinal edge.
Next, in a large frying pan, on a medium-high heat dry-fry the szechuan peppercorns till the aroma is released. Add the butter and star anise. Add the prawns and fry them in the spiced butter, they should take about 5 to 7 minutes to cook and will turn a bright orange colour when they are ready. Once they are cooked, set aside.
Prepare the chicken, by seasoning with salt and pepper, and frying it in the oil for about 5 minutes. Add the sugar, saké, soy sauce, and cook till done about 5 minutes. The mixture should be a little sticky, set aside.
Next, prepare the egg custard mixture by cutting the eggs with the chopsticks (jab the egg yolks and pull apart, crossing the chopsticks and repeating to form a figure eight motion). Try not to incorporate air into the mixture when doing this as bubbles will form making the cooked custard frothy. Dissolve the sugar, saké and soy sauce in the shiitake dashi. Add the kombu dashi, and add this mixture to the eggs, slowly, but mixing well.
Lastly, assemble the dish by dividing the cooked chicken across four small bowls. Place the prawns, carrot and spring onion on top. Pour the custard mixture over the back of a spoon, dividing it across the four bowls. Steam in a bamboo steamer or similar for 10 to 12 minutes on medium heat.
Next, in a large frying pan, on a medium-high heat dry-fry the szechuan peppercorns till the aroma is released. Add the butter and star anise. Add the prawns and fry them in the spiced butter, they should take about 5 to 7 minutes to cook and will turn a bright orange colour when they are ready. Once they are cooked, set aside.
Prepare the chicken, by seasoning with salt and pepper, and frying it in the oil for about 5 minutes. Add the sugar, saké, soy sauce, and cook till done about 5 minutes. The mixture should be a little sticky, set aside.
Next, prepare the egg custard mixture by cutting the eggs with the chopsticks (jab the egg yolks and pull apart, crossing the chopsticks and repeating to form a figure eight motion). Try not to incorporate air into the mixture when doing this as bubbles will form making the cooked custard frothy. Dissolve the sugar, saké and soy sauce in the shiitake dashi. Add the kombu dashi, and add this mixture to the eggs, slowly, but mixing well.
Lastly, assemble the dish by dividing the cooked chicken across four small bowls. Place the prawns, carrot and spring onion on top. Pour the custard mixture over the back of a spoon, dividing it across the four bowls. Steam in a bamboo steamer or similar for 10 to 12 minutes on medium heat.
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Download Recipe
CHAWANMUSHI
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