A savoury custard served hot or cold with the addition of chicken fat


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


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