
Chawanmushi
A savoury custard served hot or cold with the addition of chicken fat
Ingredients
3 eggs
240ml dashi stock (mixed with water) or roast chicken stock
100g warm chicken fat
4 shiitake mushrooms
1 tsp cooking sake
1 tsp soy sauce
1 tsp sugar
Pinch of salt
Preparation
Mix the eggs in a bowl gently, try and make sure that the eggs do not froth up at all.
In a separate bowl, mix together the dashi stock, soy sauce, cooking sake, warm chicken fat, salt and sugar. Add this mix to the egg while stirring constantly to get a good mix. Once you have mixed everything together, strain the mix through a very fine sieve to make sure that the mixture is perfectly smooth
Fill the cups / bowls with the portion size you are happy with
Steam them on a low heat for approximately 15 minutes. You can poke a toothpick in the chawanmushi to check if it has set. If the toothpick still has egg mix on it, allow them to steam for a little longer.
Finish the dish
Crisp chicken skin
Chicken jelly
Brown crab emulsion
Fresh white crab season and a little lemon juice
Sliced spring onion