Recipes Chawan Mushi (Japanes Steamed Custard)

Chawan Mushi (Japanes Steamed Custard) (medium)

12oz of chicken breasts
1 tbsp of soy sauce
1 tbsp of white wine or sake (rice wine)
16 small shrimps
6 scallions (small onions) sliced thin
4oz waterchestnuts, sliced
12 LARGE eggs
2 quarts of Dashi or Chicken stock
1 tbps of soy sauce (yes another)
2tbsp of mirin (sweet rice wine or white wine)
salt to taste! no black pepper !

1. Cut the chicken breast into ½-inch (1-cm) dice. Mix with the soy sauce and saké and marinate for 15 minutes. Drain.

2. Divide the chicken, shrimp, scallions and water chestnuts equally among 16 custard cups or other 8-oz (250-mL) heatproof cups.

3. Beat the eggs lightly in a bowl.

4. Mix in the dashi or stock, soy sauce, and Mirin. Season to taste with a little salt.

5. Carefully remove any foam from the egg mixture and ladle the egg mixture into the cups (about 5½ oz or 160 mL in each). There should be no bubbles or foam on the surface.

6. Cover each cup tightly with foil and place in a steamer. Steam for about 15 minutes, or until the custard is set.

7. Serve hot or cold. This savory custard is eaten with a spoon and with chopsticks for the solid pieces.