Itadakimasu - 2012/12/24 - Steaming Part1 Chawan Mushi

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Dec. 24, Mon.
Authentic Japanese Cooking
Steaming Part1: Chawan Mushi Savory Custard
We'll be making Chawan Mushi, a savory egg custard. There are lots of ingredients in it, and it's exciting to see what's in the custard... like a treasure box. The various textures elevate the Chawan Mushi. Enjoy Japanese winter comfort food.
Chawan Mushi Savory Custard

[Ingredients] *Serves 4
4 shrimps
2 chicken fillet
2 shiitake mushrooms
8 gingko nuts
1/4 (50g) kamaboko fish cake
1/4 bunch mitsuba

Light thin color soy sauce (soy sauce) , to taste
Salt to taste

3 eggs (150ml )
600ml dashi stock
2 tsp mirin
1/2 tsp salt
1tbsp light thin color soy sauce (soy sauce)
1/4 yuzu

[Method]

1. For preparing shrimps, peel them, and devein with a knife.
Rub with salt to remove the odor. Wash off the slimy film with water.
Blanch the shrimp, in hot water, for 10 seconds, bath ice water, and dry with paper towels.

2. Remove the sinew from the chicken fillet, and cut into bite-size pieces. Blanch in hot water for 10 seconds, until the surface becomes opaque, bath in cold water, and dry with paper towels.
Marinate the shrimps and chicken pieces with soy sauce.

3. Remove the stem of each shiitake, quarter the caps, blanch for 1 to 2 minutes, bath in cold water, and drain.
Shell the gingko nuts, and blanch in salted water or 2 to 3 minutes.
Cool in cold water, and peel the thin skin.
Cut the kamaboko in half, lengthwise, and cut each into 1 cm thick pieces.
Let's use mitsuba to add character and aroma. Tie into a knot.

4. Beat the eggs, as if cutting them, until the egg whites have nearly disappeared into the yolks.
Combine the dashi with mirin, salt, soy sauce, and mix with the beaten eggs.
Strain through a sieve, to get an extra smooth mixture.

5. Place the ingredients in each bowl, showing the red color of the shrimp on the surface. Pour the egg mixture into bowls, and begin steaming.

6. First, steam over high heat. After 3 minutes, check that the surface has turned opaque, then reduce the heat.
Steam over low heat for 10 minutes. Check if it is done with a bamboo skewer. Cover with the lid, and let it steam by itself for 1 minute.
Top with a slice of yuzu peel, and it's done!

How to make "dashi" stock
To make the dashi, add the kombu to cold water, turn on the heat, and cook for 10 minutes. Remove the kombu and add the bonito flakes and cook for 20 seconds in boiling water.
Now you have a clear, attractive dashi!

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part 1 of 1: http://go4up.com/dl/14fQjMR5dyoS