Savory Cup Custard (Chawan-mushi)

Japanese Cooking A Simple Art by Shizuo Tsuji
Cookbook 50, Recipe 1 (total 103)

If you are interested in Japanese Cooking - this cookbook is continually listed as the top reference written in English. This meal was a collaborative effort between Stephen & I.

Did I like it? Delicious - It rode the very thin line of a sweet/savory combination. The chestnuts added an appropriate sweet element without making the dish sugary. I would describe this as steamed omelet floating in dashi. The cookbook makes it very clear that chicken stock is a very good substitution for the dashi.

Recipe:
Make the dashi: In a pot combine 4 cups of cold water and 1 oz of giant kelp. Slowly heat until just about to boil. Remove the kelp and add 1 oz dried bonito. Let it set in the water until it falls to the bottom of the pan - about 1 minute. Strain.

For the custard: Beat 4 eggs and gently whisk in 2.5 cups of dashi, 1/2 tsp salt, 1 T mirin and 1 T soy sauce.

Marinate the chicken: Combine 1 tsp sake and 1 tsp soy sauce in a small bowl. Add 3 oz of chicken cut into 1/2 inch pieces. Marinate for 15 minutes.

Prepare the rest: slices four fresh chestnuts into thin slices, slice 12 leaves of spinach into thin slices, cut 4 shrimps in half.

Assemble: Divide the chicken, shrimp and chestnuts between four small bowls. Fill 1/2 way with the custard, add the spinach and top with remaining custard. Steam for 20 minutes.